BROWN RICE SEEDS RECIPES

Name: Brown Rice with Sesame Seeds
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 2-4 serving(s)
Ingredients: 1 cup uncooked brown rice; 2 tablespoons butter or 2 tablespoons olive oil (or a combination); 1/4 cup toasted sesame seeds; 1 small onion, chopped; 2 cups chicken broth (preferred) or 2 cups very hot tap water; 1 teaspoon salt (decrease or delete if chicken broth is salted, required with water)

BROWN RICE WITH SESAME SEEDS RECIPE - FOOD.COM

Brown Rice with Sesame Seeds Recipe - Food.com image

I have been making this for years as a variation on the way my folks taught me how to make white rice.

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup uncooked brown rice
2 tablespoons butter or 2 tablespoons olive oil (or a combination)
1/4 cup toasted sesame seeds
1 small onion, chopped
2 cups chicken broth (preferred) or 2 cups very hot tap water
1 teaspoon salt (decrease or delete if chicken broth is salted, required with water)

Steps:

Saute rice in butter just until translucent and very lightly browned.
Add onion and sesame seeds, and continue browning until onion is translucent, stirring frequently to prevent onion from burning.
Drain any excess butter or olive oil.
Add stock or water carefully to prevent steam burns; it WILL blow steam!
Adjust heat for a slow simmer, cover, and cook about 45-50 minutes, stirring gently every 15 minutes.
If all liquid is not absorbed, remove cover and continue cooking for up to another 15 minutes.
Fluff with a fork before serving.

Nutrition Facts : Calories 660.8, FatContent 29.6, SaturatedFatContent 10.2, CholesterolContent 30.5, SodiumContent 2021.8, CarbohydrateContent 83.1, FiberContent 7.9, SugarContent 3, ProteinContent 17.7

BROWN RICE SALAD WITH CRUNCHY SPROUTS AND SEEDS RECIPE ...

Brown Rice Salad with Crunchy Sprouts and Seeds Recipe ... image

Toasted seeds and nuts add bite to this nutrition-packed salad. We use dried sprouted legumes, which are even more healthful than ordinary beans and more convenient than sprouting your own. (Cooked lentils and mung beans work well, too.) A vibrant chive vinaigrette brings it all together.

Provided by The Bon Appétit Test Kitchen

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

1 cup (packed) chopped fresh chives
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons (or more) fresh lemon juice
1 teaspoon kosher salt plus more
1 1/2 cups mixed dried sprouted legumes (such as mung beans and lentils)
1 1/2 cups grated zucchini, lightly squeezed to remove liquid
1/2 cup cooked brown rice
2 scallions, thinly sliced
1/3 cup toasted salted sunflower seeds
1/3 cup toasted salted shelled pumpkin seeds (pepitas)
1/3 cup coarsely chopped roasted unsalted almonds
Freshly ground black pepper
Ingredient info: Look for dried sprouted legumes at natural foods stores, truroots.com, and some supermarkets.

Steps:

Purée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot; remove from heat. Let stand for 3 minutes; drain. Rinse legumes under cold water to cool; drain. Transfer to a large bowl. DO AHEAD: Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.

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