Ingredients:

1 tablespoon sesame oil
1 cup white Jasmine rice
1 tablespoon five-spice powder
1 tablespoon finely minced fresh ginger
1/4 cup dry sherry
11/4 cups vegetable broth
1/3 cup julienne red bell pepper
1/2 cup chopped scallion
1 cup frozen peas, defrosted
2 tablespoon Soy sauce
chopped zest of 1 lime
Preheat the oven to 350°F.

Directions:

In a heavy flameproof casserole heat the oil over medium-high heat. Add the rice, five-spice powder, and ginger; cook for 3 minutes stirring constantly. Add the sherry, vegetable broth, and red pepper. Cover the casserole with aluminum foil and bake for 30 minutes. Remove the casserole from the oven; stir in scallion, peas, soy sauce, and lime zest. Serve immediately.

Makes Serves 4-6