I have a couple of old annuals called "The Best of Gourmet", and I really like them because they have a lot of recipes for just 2 servings, and the size of the servings are sensible; not enough for 4 or more, as some newer cookbooks have. The recipes also make sense; for many of them I already have the ingredients on hand, and they aren’t freakish dishes that someone developed just to do something “different”.
This recipe from the 1992 book is just the right size, and is simple but delicious. I chose it because I had some snow peas to use up; it was very nice with some salmon cakes and a tossed salad, and lunch was ready in about a half hour.
Snow Pea and Sesame Rice Pilaf
1 Tablespoon Sesame Oil
1/2 Tablespoon Butter
1/3 Cup Onion -- finely chopped
1 Teaspoon Grated Ginger Root
1/3 Cup Rice
1 Cup Chicken Broth
1/4 Pound Snow Peas -- 1/2" pieces
2 Teaspoons Sesame Seeds -- lightly toasted
Combine the oil, butter, onion and ginger in a saucepan and cook until the onion is softened.
Stir in the rice; add the broth, and bring to a boil. Simmer over low heat 15-20 minutes. Stir with a fork.Stir in the snow peas and let set, covered, 5 minutes. Stir in the toasted sesame seeds.