Recipe: Sesame Vegetable Rice
Yield: 4 Servings
1 c Brown rice, cooked Unrefined vegetable oil, -- as needed 3 c Thinly sliced mixed -- vegetables (whatever's -- available; carrots, -- celery, -- broccoli, squash, -- cabbage, -- beans, mushrooms) 1/4 c Sesame seeds 1 tb Bragg's Liquid Aminos
When rice is almost ready, toast sesame seeds in a dry, heavy skillet over medium heat until they brown and smell fragrant. Set them aside in a small bowl.
In the same skillet saute vegetables in 1 tablespoon oil, beginning with those that take longest to cook. You can also stir-fry them with a small amount of liquid, covered. Do not overcook; vegetables are ready when heated through.
Serve vegetables over rice, sprinkled with seasme seeds and topped with liquid aminos to taste.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike
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