Sagesesamerice Recipes

SESAME RICE

Steps:

• In a saucepan with a tight-fitting lid, toss the rice with 1/2 teaspoons of the sesame oil to coat the grains.
• Add the water, cover, and bring to a boil, then reduce the heat and simmer until the rice is tender, about 40 to 45 minutes.
• Stir in the scallions, sesame seeds, the remaining sesame oil, and soy sauce to taste.
• Enjoy!
• Note:.
• Toast sesame seeds in a single layer on an unoiled baking tray at 350*F for 2 to 3 minutes, until fragrant and golden.
• Watch carefully, so as not to burn!

SMOKED SAUSAGE AND RICE - EASY ONE POT DINNER!

Steps:

• Cook sausage: Heat 2 tbsp oil in a large heavy based pot over medium high heat. Add sausages and cook until golden. Remove with a slotted spoon.
• Cook onion and garlic: Add remaining 1 tbsp oil. Add garlic and onion, cook for 2 minutes. Add capsicum and cook for 2 minutes until onion is translucent.
• Add rice and liquid: Add rice, chicken stock, paprika, salt, pepper and the sausage. Stir, bring to boil, then reduce heat to low so it's simmering very gently.
• Cover and cook: Cover with lid, cook 20 minutes.
• Add peas and rest: Remove pot from stove. Working quickly, remove lid, add peas, then quickly put the lid back on. Rest 10 minutes - the residual heat with cook the peas.
• Fluff and serve: Add parsley. Use a fork to fluff the rice. Serve immediately!

SAGE & SESAME RICE

Steps:

• add water, all of the seasonings except the butter & half of the seasame seeds to a microwave safe measuring cup & heat in the microwave for 2 minutes to dissolve the bullion, set aside.
• brown rice in hot oil in a large skillet for approximately 5 minutes.
• add chopped onion, minced garlic & saute til onions are soft.
• add seasoned water to the browned rice, reduce heat to low, cover and simmer for 15 minutes.
• do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
• after 15 minutes uncover, turn rice over, place butter pats on top recover & let steam for 3-5 more minutes.
• fluff with a fork to distribute the butter, sprinkle with remaining sesame seeds & serve.

SESAME RICE

Steps:

• In a medium skillet, saute sesame seeds in butter for 2-3 minutes or until golden. Add rice, celery and onion; saute until the rice is browned. Spoon into an ungreased 1-1/2-qt. baking dish. Dissolve bouillon and salt in water; pour over the rice mixture. Cover and bake at 325° for 50-60 minutes or until rice is tender.

PARMESAN SAGE RICE

Steps:

• Add rice, oil, cayenne and garlic salt to a medium sauce pan. Put temperature on medium and saute, stirring constantly, until the rice is evenly covered with the oil. You want to saute it at least 5 minutes to make the rice have a crispier (but not crunchy) texture when it's all finished.
• Add the chicken broth. Bring to a boil, then cover, turn down to low and let simmer for 15 minutes.
• After 15 minutes check it to make sure it's not too crunchy. If it is, just add a little more water and let it simmer longer.
• Remove from heat.
• Add Parmesan, sage, parsley and pepper and mix it up until Parmesan "disappears" into the rice.
• Add more of whatever you like to taste. It should be salty enough with the garlic salt, chicken broth and Parmesan, so be careful about that.

SAGE AND PARMESAN RICE

Steps:

• Melt butter in saucepan and stir in the sage. Turn off heat and let sit.
• In another sauce pan heat broth to boiling; add rice and lower heat.
• Simmer, covered until rice is tender, 15 to 20 minutes.
• Put rice into serving dish and toss with sage butter and Parmesan.