1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (103g) Recipe makes 6 servings |
||
| Calories 153 | ||
| Calories from Fat 38 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.3g | 6% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 116mg | 4% | |
| Potassium 110mg | 3% | |
| Total Carbohydrate 25.6g | 8% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 0.4g | ||
| Protein 3.6g | 7% | |
people who like this recipe also like:
By: PanNan
Roasted Butternut Squash in Brown Butter and Nutmeg
By: Kelly M.
By: Lennie
By: Tish
Funky Chicken With Sesame Noodles
By: Mirj
Sesame Rice
By: Sharon123
Jun 10, 2004
This is how I love my brown rice. I always use short grain rice, adding about 1/2 cup more water than called for. With a splash of soy sauce, I'm in heaven!
SERVES 6
Ingredients
- 1 cup brown rice
- 1 1/2 teaspoons dark toasted sesame oil
- 1 1/2 cups water
- 1/3 cup minced scallion
- 2 tablespoons toasted sesame seeds
- 2-3 teaspoons soy sauce, to taste
Directions
1
In a saucepan with a tight-fitting lid, toss the rice with 1/2 teaspoons of the sesame oil to coat the grains.2
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.3
Stir in the scallions, sesame seeds, the remaining sesame oil, and soy sauce to taste.4
Enjoy!5
Note:.6
Toast sesame seeds in a single layer on an unoiled baking tray at 350*F for 2 to 3 minutes, until fragrant and golden.7
Watch carefully, so as not to burn!
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > Brown rice
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Porfavorcorona
On Feb 6, 2007
What a great and easy recipe. I follow the directions this time but next time I make it I'll try a low-salt chicken broth for more flavor. Thanks for a great recipe I'll add to my rotation.
From: PaulaG
On Jul 25, 2006
This is a great rice to have with oriental cuisine. I made this to go with Chinese Lemon Chicken. Added 2 teaspoons of soy sauce and then allowed everyone to add additional to suit their taste. Definitely a winning recipe.
From: Ethan UK
On May 24, 2005
Just a speed-up suggestion not a review.... have always been resistent to brown rice (which I love) because I'm usually too darned hungry and impatient to wait all that 'endless'! cooking time compared to the white basmati or long-grain. I've just come across a few suggestions for cooking it using a Pressure Cooker (put rice into a bowl inside the pressure cooker - put water in the bowl with rice and water in the pressure cooker as well) and it only takes 20 mins for long-grain or 25 for short-grain & white rice only takes 4 minutes! Will definitely be trying this delicious sounding recipe soon as my local Asian Supermarket gets in some more sesame oil 
If you have a pressure cooker then this has got to be the way to go!! Hope that's helpful
From: MsSally
On Apr 7, 2008
This is a very nice way to have rice. I liked the flavor and the only thing I might do differently is to add just a little more scallons. I used long grain rice and used 2 cups of water and the rice was perfectly tender.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved