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.
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.
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!
Time 10m Number Of Ingredients 0 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
Time 35m Yield 4 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed. Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.
Yield Serves 2 Number Of Ingredients 6 Steps:
In a 1 1/2- to 2-quart saucepan toast sesame seeds in butter over moderate heat, stirring occasionally, until golden and transfer to a small plate. In same pan bring water to a boil with salt and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most liquid is absorbed, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Stir in parsley and sesame seeds with any butter remaining on plate.
Time 10m Yield 4 servings. Number Of Ingredients 9 Steps:
Microwave rice according to package directions. Meanwhile, in a large skillet or wok, stir-fry snow peas and onions in oil for 1 minute. Add the shrimp, pineapple, oranges and salad dressing; cook until heated through and vegetables are crisp-tender., Sprinkle with almonds. Serve with rice.
Yield Makes 4 servings Number Of Ingredients 4 Steps:
Bring rice and water to a boil in a 1 1/2- to 2-quart heavy saucepan. Cover pan and cook rice over low heat until tender and most of water is evaporated, about 30 minutes. Let rice stand, covered, off heat 10 minutes. Fluff with a fork, then stir in sesame oil and salt and pepper to taste.
Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a large saucepan; heat oil. Add Sesame seeds, stirring constantly, brown seeds about 2 minutes. Add Rice and Onion, saute 3 minutes. Pour in the Chicken stock (For Vegetarian use the Vegetable Stock). Bring to a boil, reduce heat, cover and simmer for about 20 minutes or until rice is tender and most of the stock is absorbed (drain if necessary, don’t overcook the rice). Stir in the orange zest and serve.
Time 1h Yield About 40 cookies Number Of Ingredients 9 Steps:
Heat the oven to 350 degrees. Lightly grease 2 large cookie sheets with butter. Melt 1 tablespoon butter in a cast-iron skillet over medium heat and add the benne seeds, stirring them until coated. Toast the seeds, stirring frequently, until fragrant and darkened a shade, 2 to 3 minutes. Take care not to burn the seeds and turn down the heat if needed. Scrape onto a plate and let cool completely. Whisk the flour, baking soda and salt together in a medium bowl. In a large bowl, cream together the remaining 8 tablespoons/115 grams butter and both sugars until well combined and fluffy. Add the egg and beat well. Add the cooled toasted benne seeds and the vanilla, then stir in the flour mixture. Drop rounded teaspoonfuls of the cookie dough at least 2 1/2 inches apart on 1 prepared cookie sheet. Bake for 8 to 10 minutes, until golden brown around the edges. Remove the wafers from the cookie sheet immediately and place on waxed or parchment paper to cool. Repeat with the remaining dough on the second cookie sheet, reusing the first sheet when it’s cool, if needed.
