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.
TAMARIND RICE WITH SESAME SEEDS
This recipe is slightlly adapted from the cookbook Cooking at Home with Pedatha. This is a very good south Indian recipe.
Provided by Andtototoo
Categories Asian
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Cook the 2 cups rice with water and the 1/2 teaspoons turmeric until tender. Set aside to cool.
- Dry fry the 1/2 teaspoons fenugreek seeds and powder them. Set aside.
- Dry fry the sesame seeds and powder them. Set aside.
- In a dutch oven or other large cooking vessel put the 3 Table. oil, 1 Table. urad dal, 1 Table. chana dal, 1 Table. mustard seeds, and the dried red chilies.
- Split the serrano chilies part way up and add them to the spices. Heat over high heat until the mustard seeds are popping AND the dals are light brown.
- Reduce heat to medium and stir in the 12 curry leaves.
- Add the tamarind concentrate and 1/2 cup water. Stir-fry for 3 minutes, adding a little more water if needed. The tamarind concentrate needs to cook a bit to loose its raw taste.
- Stir in 1/4 teaspoons hing, the powdered fenugreek seeds and the powdered sesame seeds. Cook for 2 more minutes. The water should have evaporated by this time.
- Reduce heat to low and stir in 2 teaspoons salt.
- Slowly add the cooked rice and stir until it is well mixed. Remove from heat.
- In a small frying pan put the remaining oil, urad dal, chana dal and mustard seeds. Heat over high heat until the dals are light brown. Quickly stir in the 6 curry leaves and then pour the spices over the top of the rice for a crunchy topping.
- 1 teaspoons of curry powder can be added when you add the powdered sesame seeds, if desired.
Nutrition Facts : Calories 399.4, Fat 13.1, SaturatedFat 1.9, Sodium 782.6, Carbohydrate 62.7, Fiber 4.1, Sugar 4, Protein 8.1
TAMARIND AUBERGINE WITH BLACK RICE, MINT & FETA
Aim to impress vegetarian dinner party guests with a modern meat-free main, flavoured with tangy tamarind paste, chilli and sesame seeds
Provided by Georgina Fuggle
Categories Dinner, Lunch, Main course, Side dish, Vegetable
Time 1h5m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the aubergines in half lengthways and, with the tip of a knife, score the flesh deeply in a criss-cross diamond pattern - but don't pierce the skin. Press on the edges of the halves to open the cuts. In a small bowl, combine the tamarind paste and sesame oil. Brush the mixture over the aubergine, pushing it into the cuts. Place on a baking tray, sprinkle over the chilli and sesame seeds, then roast, cut-side up, for 25-35 mins or until the flesh is really soft.
- Put the rice in a small sieve and wash under running water for 1 min until the water runs clear. Tip the rice into a small saucepan and add 650ml cold water. Bring to the boil, reduce the heat and simmer for about 35 mins until the rice is tender. Drain under cold running water.
- Make the dressing by whisking all the ingredients together with a pinch of salt. Adjust the seasoning to taste, adding a little more sugar, salt or lime juice, if you like.
- In a big bowl, mix together the black rice, spring onions, feta, mint, chopped coriander, and the lime zest and dressing. Sprinkle the reserved coriander leaves over the aubergine halves and serve with the rice.
Nutrition Facts : Calories 355 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 2.3 milligram of sodium
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