Jasmine Rice Timbales With Black And White Sesame Seeds Recipes

Steps:

• Saute rice in butter just until translucent and very lightly browned.
• Add onion and sesame seeds, and continue browning until onion is translucent, stirring frequently to prevent onion from burning.
• Drain any excess butter or olive oil.
• Add stock or water carefully to prevent steam burns; it WILL blow steam!
• Adjust heat for a slow simmer, cover, and cook about 45-50 minutes, stirring gently every 15 minutes.
• If all liquid is not absorbed, remove cover and continue cooking for up to another 15 minutes.
• Fluff with a fork before serving.

Steps:

• Bring rice and water to a boil in a 1 1/2- to 2-quart heavy saucepan. Cover pan and cook rice over low heat until tender and most of water is evaporated, about 30 minutes.
• Let rice stand, covered, off heat 10 minutes. Fluff with a fork, then stir in sesame oil and salt and pepper to taste.

Steps:

• Toast sesame seeds very lightly (be careful, black sesame becomes very bitter if overtoasted.).
• Add 1/4 cup sugar to the boiling water, dissolve.
• Combine 1/4 cup remaining sugar, sesame seeds, and 1 tbs peanut oil in a blender or masher.
• Process or crush to desired fineness - it can be anything from a gritty paste to a smooth filling.
• Add the hot water and remaining 1/4 cup of sugar and the remaining 1 tbs oil during the grinding process to adjust sweetness, consistency, and smoothness to taste.
• NOTE: This recipe should yield a very sesame-flavored, gritty paste after 5 - 10 minutes of start-stop processing without any extras.

Steps:

• Toast sesame seeds in large non-stick skillet and set aside.
• In a large non-stick skillet over medium heat, warm olive oil. Add garlic and Brussels sprouts. Saute for 15 - 20 minutes, allowing to caramelize as that gives them a lot of flavor. (if they start to burn or stick to the bottom of the skillet, add 1-2 tablespoons of water to delgaze pan. Being careful not to add to much).
• When sprouts are brown and tender toss with sherry, sesame oil, and sesame seeds.
• Remove from heat and serve.

Steps:

• In a medium saucepan, bring broth to a boil.
• Add Jasmine rice, sesame oil and fish sauce.
• Reduce to a simmer and cover.
• Simmer for 15 to 20 minutes or until all the broth is absorbed.
• In a nonstick skillet over medium high heat, heat vegetable oil.
• Add scallions, carrots and sesame seeds.
• Sauté until vegetables are tender and sesame seeds are lightly golden.
• Lightly salt.
• Add the cooked rice to the vegetables and mix together well.
• Serve with chicken, pork, beef or fish. Yum!

Steps:

• Place porcini mushrooms in a small bowl, cover with 1 cup boiling water.
• Let stand 20 minutes or until soft.
• Drain mushrooms in a sieve over a bowl, reserving liquid.
• Place reserved mushroom liquid, 1-1/2 cups water, rice and 1/4 teaspoon salt in large sauce pan; bring to a boil.
• Cover reduce heat, and simmer 50 minutes or until rice is tender.
• While rice cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
• Add onion, saute 2 minutes.
• Add remaining 2 teaspoons oil, 1/8 teaspoon salt, portobello mushrooms and button mushrooms, cook 5 minutes or until mushrooms are tender and liquid mostly evaporates, stirring frequently.
• Stir in remaining 1/8 teaspoon salt, porcini mushrooms, chopped thyme, and peas.
• Remove rice from heat; stir in mushroom mixture, cheese and pepper.
• Coat 4 timbales or ramekins with cooking spray.
• Pack about 1 cup rice mixture into each timbale; invert onto plates.
• Garnish with thyme or chives or/& almonds.