Sesame Lime Scallion Rice Recipes

Steps:

• Cook 1 1/2 cups sushi rice as the label directs. Meanwhile, cook 1/4 cup sesame seeds in 1 tablespoon peanut oil in a small skillet over medium heat, stirring, until toasted, 4 to 5 minutes. Stir in 4 finely chopped scallions, 1 teaspoon sugar and 1/2 teaspoon salt. Toss with the rice.
• Serves: 6; Calories: 240; Total Fat: 6 grams; Saturated Fat: 1 gram; Protein: 5 grams; Total carbohydrates: 42 grams; Sugar: 1 gram; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 165 milligrams

Steps:

• In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice, season with salt and pepper, and return to a boil. Reduce to a simmer, cover, and cook just until tender, 15 to 17 minutes. Remove pan from heat, and let stand, covered, for 5 minutes.
• Toss rice with sesame seeds, oil, and lime zest and juice. Season with salt and pepper, and fluff gently with a fork.

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.

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!

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

Steps:

• In a 3- to 4-quart saucepan or skillet, heat 1 tablespoon of sesame oil over medium heat. Add the scallion whites, 1/4 teaspoon of salt, and a pinch of pepper. Cook, stirring often, until tender but not browned, about 5 minutes.
• Add the rice and cook, stirring often, until it begins to crackle, 2 to 3 minutes.
• Add the chicken broth, lime zest, 1 teaspoons salt and 1/4 teaspoons pepper; bring to a boil. Cover and turn the heat down to low. Cook until the rice is tender and the liquid is absorbed, about 18 minutes. The trick to perfect is rice is not to lift the lid or stir during this stage. Leave it alone until all the liquid is absorbed.
• Remove from the heat and using a fork, fluff the scallion greens, 1 tablespoon of sesame oil, and the lime juice into the rice. Let rest 5 minutes.
• Sprinkle with toasted sesame seeds 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 a medium-size pot with a lid over medium-high heat with about 2 tablespoons of oil.
• Add the rice to the pan and cook it for a minute, then add the chicken stock.
• Bring the liquids up to a bubble, then put the lid on the pot, reduce the heat and cook until the rice has absorbed all of the liquid, 40-45 minutes (18-20 minutes for white rice).
• Fluff the cooked rice with a fork and stir in scallions.
• Alternately you can cook this in your rice cooker, according to cooking directions. I have to presoak brown rice. Just skip the browning, oil is optional, and add scallions at the end. Fluff and serve.

Steps:

• In small saute pan, heat the oil over medium heat.
• Add sesame seeds and toast until golden. Don't walk away, or they will burn.
• Add the scallions, the sugar and salt.
• Stir.
• Combine with the cooked rice.
• At this point you could add any little servings of leftovers you might have in your fridge.
• I added some diced chicken tenders and green beans.