Soramame Rice Food

SORAMAME RICE

Steps:

• 1) Bring a pot of water to the boil and salt it lightly. Drop broad beans into the boiling water and cook them for 3 minutes.
• 2) Squeeze each one gently to pop it from the skin. Discard the skins and set the bean aside.
• 3) Rince the rice and drain and let it sit for 30 minutes.
• 4) In a pot, add rice, 360ml water, 1 tbsp of sake, 1 tbsp of salt and cover konbu over the rice and let it cook with middle heat.
• 5) When it boils, take off the konbu(seaweed), let it cook another 15 minutes.
• 6) Turn off the heat, spread boiled broad bean around, and mix.
• 7) Pour the rice to individual bowl.

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

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.

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!