| Oriental Black Pepper Rice | ||
| 1 tbsp | sesame oil | 15 mL |
| 2 cups | carrot julienne | 500 mL |
| 1 tbsp | finely chopped garlic | 15 mL |
| 1/2 tbsp | finely chopped ginger | 7.5 mL |
| 5-1/2cups | chicken stock | 1.375 L |
| 1/2 cup | Oriental black pepper sauce | 125 mL |
| 2-1/2 cups | uncooked U.S. white rice | 625 mL |
Heat the sesame oil in a large, heavy-bottomed, pot. Sauté the carrots, finishing with the garlic and ginger. Add the chicken stock, Oriental black pepper sauce and rice. Steam until rice is tender and fluffy.
| Cod and Garnish | ||
| 12 | pan-fried cod fillets | 12 |
| 1/2 cups | chopped walnuts, toasted | 375 mL |
Place 1 cup/250mL of the Oriental Black Pepper Rice on a plate. Top with a cod fillet and sprinkle with toasted walnuts.
YIELD: 12 SERVINGS
Source www.riceinfo.com