Chia and Sesame Brown Rice
|A Japanese-inspired summer dinner of Chia and Sesame Brown Rice, Edamame Succotash, Braised Daikon and Carrots and a Salad of Escarole, Oak Leaf Lettuce and homemade vegetarian Merguez Sausage.|
|Chia and Sesame Brown Rice with Roasted Green Chile and tangy Nasturtium Leaves|
This rice is ideal as an accompaniment to any meal needing a healthy, nutrient-dense starch. Doubling or even tripling the recipe pays off as the rice will keep fresh, refrigerated and covered, for up to one week. To reheat, microwave covered with a damp dish towel (or paper towel). Or use for making croquettes, veggie burgers, rice balls or fried rice.
In a saucepan, combine 1 cup short-grain brown rice with 2 cups water and 1 T. olive or vegetable or coconut oil. Bring to a bowl, cover pot and immediately reduce heat to the lowest setting. The rice is done when soft - well, it will still have a pleasant chewiness to it, being brown rice - and all the water has been absorbed. Generally, about 40-45 minutes.
As the rice is cooking, heat an iron or non-stick skillet over a medium-low flame. Add to it 3 T. raw, brown sesame seeds. Toast for a couple of minutes, stirring and/or shaking the pan almost constantly. As soon as the seeds begin to brown and release a heavenly aroma, remove them immediately to a plate to cool. Once cool, dump the toasted seeds, along with 1 t. coarse sea salt, into a mini-processor or spice/coffee grinder. Pulse until you have a chunky powder. This take mere seconds; over-processing will create an undesirable paste.
When the rice is done, remove from heat, sprinkle with 1-2 T. chia seeds and re-cover the saucepan. Let rest for 5 minutes then sprinkle rice with 1-2 t. of the ground sesame seed salt, fluff with a fork and enjoy.
Note: you'll have leftover sesame salt so store it in a jar in the fridge and use as an all-purpose seasoning.