SESAME BROWN RICE AND CABBAGE
Give rice some extra zip with this Asian-inspired dish.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
Steps:
- Heat oil in a 4-quart saucepan with a tight-fitting lid over medium. Add cabbage, ginger, and garlic; cook (uncovered), stirring often, until cabbage is wilted, about 2 minutes. Spoon cabbage mixture onto plate.
- Add rice to the pan, and stir to coat with oil; cook, stirring, until lightly toasted, about 1 minute. Add 1 teaspoon salt and the water; bring to a boil, then reduce heat to low. Cover and cook 30 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork, then add cabbage mixture, vinegar, and sesame seeds, and toss to combine.
SESAME RICE
This is how I love my brown rice. I always use short grain rice, adding about 1/2 cup more water than called for. With a splash of soy sauce, I'm in heaven!
Provided by Sharon123
Categories Brown Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan with a tight-fitting lid, toss the rice with 1/2 teaspoons of the sesame oil to coat the grains.
- Add the water, cover, and bring to a boil, then reduce the heat and simmer until the rice is tender, about 40 to 45 minutes.
- Stir in the scallions, sesame seeds, the remaining sesame oil, and soy sauce to taste.
- Enjoy!
- Note:.
- Toast sesame seeds in a single layer on an unoiled baking tray at 350*F for 2 to 3 minutes, until fragrant and golden.
- Watch carefully, so as not to burn!
SESAME RICE
THIS SIDE DISH is compatible with any meat entree you serve. One of my friends gave me this recipe many years ago. I made a few changes, and it has been a family favorite for a long time. This secret of the tasty flavor is the chicken broth. -Norma Poole Auburndale, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a medium skillet, saute sesame seeds in butter for 2-3 minutes or until golden. Add rice, celery and onion; saute until the rice is browned. Spoon into an ungreased 1-1/2-qt. baking dish. Dissolve bouillon and salt in water; pour over the rice mixture. Cover and bake at 325° for 50-60 minutes or until rice is tender.
Nutrition Facts : Calories 259 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 941mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
SESAME RICE
Rice flavored with scallions and sesame seeds pairs nicely with roasted chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 5
Steps:
- In a medium saucepan, boil 1 1/2 cups water with 1 teaspoon salt. Stir in rice; return to a boil. Reduce heat to a simmer; cover and cook until rice is almost dry, 15 to 20 minutes. Remove from heat. Let stand, covered, until completely dry, 10 to 15 minutes.
- Fluff with a fork; toss with scallions, sesame seeds, and sesame oil. Season with salt and pepper.
Nutrition Facts : Calories 187 g, Fat 1 g, Protein 3 g
BROWN RICE, SESAME, SPINACH AND SCALLION PANCAKES
With only one test of these hearty pancakes, they've turned into a favorite lunch, snack and dinner in our house. Try them heated with a little grated cheese on top, or serve with yogurt. These look prettiest when you use black sesame seeds.
Provided by Martha Rose Shulman
Categories weekday, appetizer, side dish
Time 30m
Yield 16 pancakes
Number Of Ingredients 14
Steps:
- Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds
- In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions
- Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta
- Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams
BROWN RICE WITH SESAME SEEDS
I have been making this for years as a variation on the way my folks taught me how to make white rice.
Provided by Toby Jermain
Categories Brown Rice
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 6
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.
BURMESE BROWN RICE WITH SESAME FRIED VEGETABLES
This is from the Wikipedia cookbooks. It sounded so good I wanted to keep it here. I made a few minor changes because the directions were so vague.
Provided by windhorse23
Categories Brown Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash rice thoroughly, then boil in 5 cups of water with the sea salt. Simmer until the rice is tender (about 45 minutes with brown rice.).
- Slice onion finely. Cut radish in 4 pieces. Cut carrot on the diagonal in slices, then cut the slices in strips. Quarter the cucumber lengthwise, then slice. You don't have to peel it.
- Heat oil in a saute pan and stir fry the garlic until it turns brown. Some fresh minced ginger may also be added. Add all the vegetables and stir fry for about 3 minutes. Add sesame seeds and stir fry for two more minutes. Turn off the heat and set aside.
- Add veggies to the rice. Add soy sauce and lemon juice. Serve with tahini poured over all.
Nutrition Facts : Calories 337.7, Fat 11.6, SaturatedFat 1.3, Sodium 570.9, Carbohydrate 52.6, Fiber 3.5, Sugar 2, Protein 6.7
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