Brown Rice with Tahini Dressing - xpost

[Guest guest]

I found short-grain brown rice in bulk at a store like " Natures. " I don't know

medium or long grain can sub for short.

 

* Exported from MasterCook *

 

Brown Rice with Tahini Dressing

 

Recipe By :Potluck at Midnight Farm by Tamara Weiss (2002)

Serving Size : 6 Preparation Time :0:00

Categories : Brown Rice

 

Amount Measure Ingredient -- Preparation Method

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

THE RICE:

2 cups short-grain brown rice

1/2 cup wild rice

1 medium onion -- cut into I/ 1/4-inch slices

2 tablespoons olive oil

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds

1 tablespoon raw sesame seeds

1/2 cup yellow unsulphured raisins

1/4 cup tamari -- (or soy sauce)

diluted with:

1/4 cup water

THE DRESSING:

2 tablespoons tahini

1 lemon -- juice of

3 cloves garlic -- finely chopped

1 teaspoon salt

3/4 cup olive oil -- (3/4 to 1 c.)

 

To make the rice, bring 4 cups of water to a boil in a large saucepan. Add the

brown and wild rice and reduce heat. Cover and simmer until all of the water is

absorbed (approximately 45 minutes). Saute the onions in 1 tablespoon olive oil

in a skillet until golden brown. Remove to a small bowl. Put the sunflower and

pumpkin seeds in the same pan and cook over medium heat until browned, 3 to 5

minutes. Remove to the bowl with the onions. Repeat with the sesame seeds.

 

Add 1 tablespoon olive oil to the pan and saute the cooked rice for 1 minute,

then fold in the onions, seeds, and raisins. Finish by adding the tamari and

saute 1 minute more.

 

To make the dressing, put the tahini, lemon juice, garlic, and salt into a

blender. Pulse until smooth. Slowly add the olive oil with the blender on low.

Serves 6.

 

My friend Carol taught me a version of this brown rice dish. She serves it hot

over green salad. I also like to eat it cold for lunch over salad with a

vinaigrette dressing. When I served this rice dish with roasted chicken on top

to my boyfriend, he proposed to me. ~ recipe submitted for book by Sydney

Bachman, resident of Martha's Vineyard.

 

S(Scanned, formatted & posted by):

" BrendaAdams "

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