Confetti Rice

1 tablespoon olive oil

1/2 onion, finely chopped

2 cloves garlic, finely chopped

1 small piece fresh ginger, finely chopped, optional

1 cup raw white rice

2 cups water

1/2 teaspoon salt

1 small can water chestnuts, chopped

8 fresh snow peas, slivered lengthwise, or use 1/2 cup frozen peas

3/4 cup wedged California ripe olives

2 tablespoons toasted sesame seed or slivered almonds

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Heat oil in large saucepan and add onion, garlic and ginger. Cook on medium heat about 1 minute or until onion begins to soften.

Add rice and stir until grains are coated. Add water and salt. Bring to boil, cover, turn heat to simmer and cook 15 minutes.

Uncover, quickly add water chestnuts, peas and olives. Stir once, cover and cook another 5 minutes or until water is absorbed.

Remove from heat. Let rest a few minutes with lid on. To serve: Stir, put into serving bowl and top with sesame seed or almonds.

Makes 3 cups.

Nutritional information per serving: 208 calories, 4 grams protein, 8 grams fat, 327 milligrams sodium, 0 milligrams cholesterol, 32 grams carbohydrate, 3 grams fiber

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try with: Pork Chops Luau and Sweet and Sour Slaw