Sage Sesame Rice Food

SESAME RICE

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!

SAGE & SESAME RICE

Steps:

• add water, all of the seasonings except the butter & half of the seasame seeds to a microwave safe measuring cup & heat in the microwave for 2 minutes to dissolve the bullion, set aside.
• brown rice in hot oil in a large skillet for approximately 5 minutes.
• add chopped onion, minced garlic & saute til onions are soft.
• add seasoned water to the browned rice, reduce heat to low, cover and simmer for 15 minutes.
• do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
• after 15 minutes uncover, turn rice over, place butter pats on top recover & let steam for 3-5 more minutes.
• fluff with a fork to distribute the butter, sprinkle with remaining sesame seeds & serve.

GRILLED CHICKEN AND VEGGIE KABOBS ATOP SAGE RICE

Steps:

• In blender jar, combine all ingredients for the marinade except for sesame seeds.
• Blend completely, stir in sesame seeds.
• Reserve 1 cup of marinade and pour remainder over the chicken, cover and refrigerate 8 to 24 hours.
• About 1 hour before cooking, place cut vegetables in a glass bowl and pour ½ cup of the reserved marinade over them.
• Allow vegetables to stand at room temperature for approximately 45 minutes.
• While vegetables marinade, bring the chicken stock for the rice to a boil along with 1 Tbsp of the sage.
• When stock boils add the brown rice, stir, cover and cook for 45 to 50 minutes.
• Warm sesame oil in small skillet, add sesame seeds and toast until lightly browned and fragrant; set aside.
• Thread the chicken and vegetables onto 4 skewers alternating the chicken and vegetables.
• Grill kabobs 20 to 25 minutes over medium heat or until chicken is thoroughly cooked and vegetables are crisp tender.
• Baste frequently with remaining marinade.
• When rice has finished cooking, stir in remaining 2 Tbsp of sage and toasted sesame seeds.
• Serve the chicken kabobs over the rice.
• The cook time does not include the marinade time for the meat.

SESAME RICE

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.

SUE'S SESAME FRIED RICE

Steps:

• Use small cereal bowls to assemble ingredients.
• Place chopped pork in a small bowl and toss with the sesame oil and set aside.
• Whisk two eggs in a small bowl and set aside.
• Place chopped onion and carrots in a small bowl together and set aside.
• Place bean sprouts, peas, and scallions in a small bowl together and set aside.
• Heat 2 tablespoons coconut oil in a wok until hot and cook egg, swivelling wok to keep the runny portion in motion until it sets, then flip the omelet and cook briefly on the other side. Remove to platter and chop into small pieces.
• Add 2 more tablespoons wok oil to wok and add the contents of the bowl with onions and carrots. Cook until carrots soften, then add pork, and cook and stir until all are hot and sizzling. Remove to the platter with eggs.
• Heat 4 tablespoons butter in the wok with 2 tablespoons coconut or wok oil. Add rice, and season with salt and pepper, adding sesame seeds at this time as well, cooking and stirring until rice is hot and sizzling.
• Add ingredients from the platter along with soy sauce, and stir until well mixed.
• Place on a large platter and serve hot.

SAGE AND PARMESAN RICE

Steps:

• Melt butter in saucepan and stir in the sage. Turn off heat and let sit.
• In another sauce pan heat broth to boiling; add rice and lower heat.
• Simmer, covered until rice is tender, 15 to 20 minutes.
• Put rice into serving dish and toss with sage butter and Parmesan.

SESAME RICE

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.