Sesamericewithscallions Recipes

SESAME RICE WITH SCALLIONS

Steps:

• Cook 1 1/2 cups sushi rice as the label directs. Meanwhile, cook 1/4 cup sesame seeds in 1 tablespoon peanut oil in a small skillet over medium heat, stirring, until toasted, 4 to 5 minutes. Stir in 4 finely chopped scallions, 1 teaspoon sugar and 1/2 teaspoon salt. Toss with the rice.
• Serves: 6; Calories: 240; Total Fat: 6 grams; Saturated Fat: 1 gram; Protein: 5 grams; Total carbohydrates: 42 grams; Sugar: 1 gram; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 165 milligrams

SIMPLE SESAME NOODLES

Steps:

• Bring a large pot of water to a boil. Cook the noodles according to the package instructions.
• Meanwhile, whisk together the soy sauce, canola oil, sesame oil, sugar, vinegar, chili oil and garlic in a bowl. Taste and adjust the ingredients as needed.
• Drain the noodles. Pour the sauce over the warm noodles and toss to coat. Sprinkle with the green onions and toss. Serve in a bowl with chopsticks. Yummy!

SESAME RICE

Steps:

• In a medium saucepan, boil 1 1/2 cups water with 1 teaspoon salt. Stir in rice; return to a boil. Reduce heat to a simmer; cover and cook until rice is almost dry, 15 to 20 minutes. Remove from heat. Let stand, covered, until completely dry, 10 to 15 minutes.
• Fluff with a fork; toss with scallions, sesame seeds, and sesame oil. Season with salt and pepper.

SESAME RICE

Steps:

• In a large saucepan over medium heat, cook onion and garlic in oil until tender.
• Add water, rice and bouillion cube.
• Bring to a boil and stir.
• Reduce heat and cover.
• Simmer 15 to 20 minutes or until rice is tender and liquid is absorbed.
• Stir in tomatoe, green onions and parsley.
• Cover and let stand 5 minutes.
• Garnish with sesame seeds.
• *Note: you can also add a little diced carrots, celery and/or mushrooms with the onion.

SESAME RICE WITH SCALLIONS

Steps:

• In small saute pan, heat the oil over medium heat.
• Add sesame seeds and toast until golden. Don't walk away, or they will burn.
• Add the scallions, the sugar and salt.
• Stir.
• Combine with the cooked rice.
• At this point you could add any little servings of leftovers you might have in your fridge.
• I added some diced chicken tenders and green beans.

SCALLION RICE

Steps:

• In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. In a small skillet cook the white part of the scallion in the butter over moderately low heat, stirring occasionally, until it is softened and in a bowl toss the rice with the scallion mixture, the scallion greens, and salt and pepper to taste.

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!

SCALLION RICE

Steps:

• In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3 to 5 minutes.
• Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 minutes more.
• Fluff with a fork; fold in cilantro.

SESAME GRILLED SALMON

Steps:

• Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
• Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
• Heat sesame oil in a large skillet over medium-high heat.
• Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.