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Name: Sesame Brown Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 1 ml Salt; 30 ml Sesame seeds; 500 ml Long-Grain Brown Rice; 1 l Water See Notes

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INGREDIENTS

1 ml Salt
30 ml Sesame seeds
500 ml Long-Grain Brown Rice
1 l Water ; See Notes

Servings

INSTRUCTIONS

1. In a large saucepan, bring water to a boil and add rice. Cover and reduce heat. Cook for 50 minutes to 1 hour. Do not lift cover during required cooking time. 2. Put sesame seeds and salt in a heavy skillet. Cook over medium high heat, stirring constantly, until seeds begin to pop. Reduce heat and continue stirring until seeds take on a rich nut-brown colour, about 5 minutes. 3. Add salted seed mixture to rice and stir in just before serving. Makes 8-10 servings. NOTES : This book appears to have been produced as a fundraising project for Mount Sinai Hospital Auxiliary in Toronto, Canada. I dont know when it was published. I have chosen to use the metric units listed at the right side of the recipe. Alternatively use the following conversions for the purpose of this recipe only: 1 L = 4 cups, 500 mL = 2 cups, 30 mL = 2 Tablespoon, 1 mL = 1/4 teaspoon. Recipe by: The Good Table: Easy Gourmet Recipes, p. 93 - see note Posted to EAT-LF Digest by "Ellen Pickett" on Nov 19, 1998,

NOTES

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Sesame Brown Rice

1 ml Salt
30 ml Sesame seeds
500 ml Long-Grain Brown Rice
1 l Water See Notes

1. In a large saucepan, bring water to a boil and add rice. Cover and  reduce heat. Cook for 50 minutes to 1 hour. Do not lift cover during  required cooking time.    2. Put sesame seeds and salt in a heavy skillet. Cook over medium high  heat, stirring constantly, until seeds begin to pop. Reduce heat and  continue stirring until seeds take on a rich nut-brown colour, about 5  minutes.    3. Add salted seed mixture to rice and stir in just before serving. Makes  8-10 servings.    NOTES : This book appears to have been produced as a fundraising project  for Mount Sinai Hospital Auxiliary in Toronto, Canada. I dont know when it  was published. I have chosen to use the metric units listed at the right  side of the recipe. Alternatively use the following conversions for the  purpose of this recipe only: 1 L = 4 cups, 500 mL = 2 cups, 30 mL = 2  Tablespoon, 1 mL = 1/4 teaspoon.    Recipe by: The Good Table: Easy Gourmet Recipes, p. 93 - see note    Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Nov 19,  1998,

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Nutrition

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Serving Size: 1 Serving (99g)
Recipe Makes: 10

Calories: 186
Calories from Fat: 21 (11%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 5.1mg		0 %
Potassium 116mg		3 %
Total Carbohydrate 37.1g		11 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 35.2g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 186

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