Sunday, July 12, 2015

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.

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