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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (413g) Recipe makes 2 servings |
||
| Calories 660 | ||
| Calories from Fat 265 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.5g | 45% | |
| Saturated Fat 10.2g | 50% | |
| Monounsaturated Fat 9.8g | ||
| Polyunsaturated Fat 7.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 2018mg | 84% | |
| Potassium 604mg | 17% | |
| Total Carbohydrate 83.3g | 27% | |
| Dietary Fiber 7.8g | 31% | |
| Sugars 3.0g | ||
| Protein 17.5g | 35% | |
Ingredients
- 1 cup uncooked brown rice
- 2 tablespoons butter or olive oil (or a combination)
- 1/4 cup toasted sesame seeds
- 1 small onion, chopped
- 2 cups chicken broth (preferred) or very hot tap water
- 1 teaspoon salt (decrease or delete if chicken broth is salted, required with water)
Directions
1
Saute rice in butter just until translucent and very lightly browned.2
Add onion and sesame seeds, and continue browning until onion is translucent, stirring frequently to prevent onion from burning.3
Drain any excess butter or olive oil.4
Add stock or water carefully to prevent steam burns; it WILL blow steam!5
Adjust heat for a slow simmer, cover, and cook about 45-50 minutes, stirring gently every 15 minutes.6
If all liquid is not absorbed, remove cover and continue cooking for up to another 15 minutes.7
Fluff with a fork before serving.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > Brown rice
- Preparation > Time to Make > < 4 hours
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- Occasion > Dinner Party
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Featured Reviews for This Recipe
From: WildLime
On Sep 30, 2006
This was a pretty good side dish and I have been trying to incorporate more brown rice and whole grains into our diets. I was hoping for a little more sesame taste but it was a nice step up from plain old brown rice. We served this with Mongolian Pork Chops from this site and sauteed green beans. It was a nice addition to the meal.
From: northkind
On Feb 9, 2005
This dish is wonderful. I spruced it up a bit by replacing about 2 tablespoons of brown rice with texas red rice to add some color. Wild rice could also be substituted for added flare. Absolutely excellent texture with great sesame flavor.
From: Missy Wombat
On Oct 16, 2004
SIX STAR ALERT! This recipe makes brown rice not just edible but delicious. I made it using butter and olive oil. I am not usually the biggest fan of brown rice but that may have now changed especially as my fussy preschooler also loved it [albeit with tomato sauce LOL]. I also appreciate the extra goodness of the sesame seeds. This is a vegetarian dream as it contains lots of the nutrients which are good for you. Thanks Toby!
From: LonghornMama
On Mar 9, 2005
Wonderful! Sesame seeds add a nice texture and flavor. I used a combination of butter and olive oil, chicken broth and about 1/2 t salt. I did forget to toast the sesame seeds first so sauteed with the rice and onion until they were toasty. Wouldn't change a thing! Thanks, Toby!
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