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Gingery Rice Pilaf

2   tablespoons butter or margarine
1   tablespoon fresh ginger root, peeled and finely chopped
1   cup long grain white rice
1 3/4   cups chicken broth
1   can (4 ounces) mushroom stems and pieces, drained
2   green onions, thinly sliced
1/2   cup frozen peas
  1. In Medium (3-qt.) Saucepan, melt butter over medium heat. Add ginger and sauté 1 minute. Stir in rice, chicken broth, mushrooms and onions. Bring to a simmer. Cover and cook over very low heat 20 minutes.
  2. Remove from heat, add peas and stir. Cover and let stand 5 minutes. Fluff with a fork and serve.

Yield: 4-6 servings