brown rice with veggies

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* Exported from MasterCook *

 

Lemon-Sesame Brown Rice Crowned With Vegetables

 

Recipe By :Laxmi Hiremath

Serving Size : 4 Preparation Time :0:00

Categories : Information Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons sesame seeds

2 cups freshly cooked brown rice -- preferable

brown basmati -- cooled to room temperature

1/4 cup chopped fresh dill

1/4 cup chopped toasted cashews or pecans

2 tablespoons fresh lemon or lime juice

1/2 cup sliced peeled carrots

1 cup broccoli -- cut into 1-inch florets

3/4 cup julienned sweet red bell pepper

1/2 cup cauliflower -- cut in 1-inch florets

 

Toast the sesame seeds in a small frying pan over medium heat, shaking the pan

frequently, until the seeds are lightly browned, about 4 minutes. Transfer to a

grinder and grind to a coarse powder. Add to the rice, along with the dill, nuts

and lemon juice; toss gently to combine. Combine the carrots, broccoli, bell

pepper and cauliflower in a steamer and steam until tender, about 4 minutes.

Mound the rice on a warmed serving platter. Top with the vegetables and toss

gently to mix. Serve at room temperature.

Serves 2 to 4.

PER SERVING: 215 calories, 6 g protein, 34 g carbohydrate, 7 g fat (1 g

saturated), 0 mg cholesterol, 25 mg sodium, 4 g fiber.

 

Cuisine:

" Indian "

Source:

" The Fabled Rices Of India: Traditional rice dishes "

Copyright:

" 1998-Jun San Francisco Chronicle "

 

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NOTES : This is a variation on Southern Indian lemon rice. Serve as a side dish

to grilled or roast chicken or seafood, or serve by itself as a meatless entree.

In India, fresh dill is always cooked; here, I have borrowed a Western concept

and used it raw.

 

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