Brown Rice With 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:

• 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:

• Wash rice in several changes of water and drain. Transfer to a bowl and add enough wataer to cover generously. Leave to soak 30 minutes, then drain.
• Heat oil over medium heat in a medium sized saucepan with a heavy base. When oil is hot add sesame seeds and stire until golden brown.
• Add rice, turmeric and salt. Turn heat down to medium. Stir gently to saute 1 minute. Add 600 ml water and bring to a boil.
• Cover rice with a tight lid and turn heat down as low as possible. Leave to cook, undisturbed, 25 minutes. Remove lid and transfer rice to a warmed serving dish.

Steps:

• Place tofu in a colander and drain 10 minutes.
• Pat dry with paper towels.
• Place soy sauce in a shallow dish, add tofu, cover, refrigerate, and marinate 15 minutes, or up to 1 hour, turning once.
• In medium covered saucepan, bring 2 cups vegetable broth or water to a boil.
• Slowly stir in rice, cover, and reduce heat to low.
• Simmer 40 minutes, or until all the water is absorbed.
• Meanwhile, heat the oil in a wok, large skillet, or heavy saucepan over medium-high flame.
• Add garlic and onion and sauté until onions are wilted, 1-2 minutes .
• Add broccoli and red peppers, the remaining 1 1/4 cup broth or water, and cook, stirring frequently, 5 minutes.
• Add mushrooms, water chestnuts, basil, oregano, and black pepper and continue to cook 2 more minutes, or until mushrooms are soft.
• Addsesame seeds and the marinated tofu with soy sauce, and cook, stirring gently, until tofu is heated through, about 5 minutes.
• Serve over the cooked rice.

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.

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.