Sesame Lime Scallion Rice Food

SESAME-LIME RICE

Steps:

• In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice, season with salt and pepper, and return to a boil. Reduce to a simmer, cover, and cook just until tender, 15 to 17 minutes. Remove pan from heat, and let stand, covered, for 5 minutes.
• Toss rice with sesame seeds, oil, and lime zest and juice. Season with salt and pepper, and fluff gently with a fork.

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.

SESAME RICE WITH SCALLIONS

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

SWEET SOY SALMON WITH SCALLION RICE

Steps:

• Position an oven rack about 4-inches below the heat source and preheat the broiler. Line a baking sheet with foil and coat with cooking spray.
• Melt the butter in a medium saucepan over medium heat, add the scallion whites and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add 1 1/2 cups water, the rice and 1/2 teaspoon salt. Increase the heat to medium-high and bring to a simmer. Stir a few times, cover, reduce the heat to low and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from the heat and set aside.
• Meanwhile, stir together the honey, lime juice and soy until smooth. Put the salmon, skin side-down, on the prepared baking sheet. Sprinkle with salt and pepper. Broil, basting 3 to 4 times with the sauce, until just cooked through, 6 to 7 minutes.
• Fluff the rice and stir in the scallion greens. Divide among 4 plates and top with a piece of salmon. Sprinkle the fish with sesame seeds. Serve with lime wedges.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

SESAME-SCALLION CHICKEN SALAD

Steps:

• Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient-this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8-10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken sit until cool enough to handle, then shred meat into big pieces; set aside.
• Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes.
• Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to rinse and to encourage them to curl up. Shake off as much water as possible and place in a large bowl; set aside.
• Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
• Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, you can pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don't have a small enough whisk, work in with the pestle). Taste and season with salt.
• Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.

SESAME RICE WITH SCALLIONS

Steps:

• In small saute pan, heat the oil over medium heat.
• Add sesame seeds and toast until golden. Don't walk away, or they will burn.
• Add the scallions, the sugar and salt.
• Stir.
• Combine with the cooked rice.
• At this point you could add any little servings of leftovers you might have in your fridge.
• I added some diced chicken tenders and green beans.

JAPANESE CHICKEN-SCALLION RICE BOWL

Steps:

• Place short-grain brown rice in a fine sieve and rinse throughly under cold water to remove starch.
• Combine the rice with the 2 1/2 cups cold water in a medium saucepan, bring to a boil, cover and reduce heat to low; cook until all the water is absorbed, 40 minutes, let rest, covered, for 10 minutes (Alternatively, prepare instant brown rice addorfing to package directions).
• While the rice is resting, pour broth into a heavey medium saucepan, along with sugar, soy sauce and bring to boil, reduce to heat to medium-low.
• Stir egg whites and the whole egg in a small bowl until just mixed.
• Add chicken to the simmering broth; gently pour in the egg mixture, WITHOUT STIRRING,sprinkle scallions on top; when the egg starts to firm up; after about 3 minutes. stir it with chopsticks or a knife, The chicken will be cooked by now.
• Divide the rice among 4 deep soup bowls and top with the chicken mixture, enjoy.

SCALLION RICE

Steps:

• Place a medium-size pot with a lid over medium-high heat with about 2 tablespoons of oil.
• Add the rice to the pan and cook it for a minute, then add the chicken stock.
• Bring the liquids up to a bubble, then put the lid on the pot, reduce the heat and cook until the rice has absorbed all of the liquid, 40-45 minutes (18-20 minutes for white rice).
• Fluff the cooked rice with a fork and stir in scallions.
• Alternately you can cook this in your rice cooker, according to cooking directions. I have to presoak brown rice. Just skip the browning, oil is optional, and add scallions at the end. Fluff and serve.

SESAME LIME SCALLION RICE

Steps:

• In a 3- to 4-quart saucepan or skillet, heat 1 tablespoon of sesame oil over medium heat. Add the scallion whites, 1/4 teaspoon of salt, and a pinch of pepper. Cook, stirring often, until tender but not browned, about 5 minutes.
• Add the rice and cook, stirring often, until it begins to crackle, 2 to 3 minutes.
• Add the chicken broth, lime zest, 1 teaspoons salt and 1/4 teaspoons pepper; bring to a boil. Cover and turn the heat down to low. Cook until the rice is tender and the liquid is absorbed, about 18 minutes. The trick to perfect is rice is not to lift the lid or stir during this stage. Leave it alone until all the liquid is absorbed.
• Remove from the heat and using a fork, fluff the scallion greens, 1 tablespoon of sesame oil, and the lime juice into the rice. Let rest 5 minutes.
• Sprinkle with toasted sesame seeds and serve.

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!