Best 3 Sesame Brown Rice Recipes

Sesame brown rice is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. Made with healthy brown rice and nutty sesame seeds, this dish is packed with nutrients and flavor. Whether you are looking for a quick and easy meal or a flavorful side dish, sesame brown rice is sure to satisfy your cravings.

Let's cook with our recipes!

BROWN RICE WITH SESAME SEEDS

Brown Rice with Sesame Seeds image

I have been making this for years as a variation on the way my folks taught me how to make white rice.

Provided by Toby Jermain

Categories Brown Rice

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup uncooked brown rice
2 tablespoons butter or 2 tablespoons olive oil (or a combination)
1/4 cup toasted sesame seeds
1 small onion, chopped
2 cups chicken broth (preferred) or 2 cups very hot tap water
1 teaspoon salt (decrease or delete if chicken broth is salted, required with water)

Steps:

Saute rice in butter just until translucent and very lightly browned.
Add onion and sesame seeds, and continue browning until onion is translucent, stirring frequently to prevent onion from burning.
Drain any excess butter or olive oil.
Add stock or water carefully to prevent steam burns; it WILL blow steam!
Adjust heat for a slow simmer, cover, and cook about 45-50 minutes, stirring gently every 15 minutes.
If all liquid is not absorbed, remove cover and continue cooking for up to another 15 minutes.
Fluff with a fork before serving.

SESAME BROWN RICE AND CABBAGE

Sesame Brown Rice and Cabbage image

Give rice some extra zip with this Asian-inspired dish.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 9

Ingredients

2 tablespoons safflower or other neutral-tasting oil
1 cup coarsely chopped napa cabbage (1/4 head)
2 teaspoons peeled and minced fresh ginger
1 small garlic clove, minced
1 cup long-grain brown rice
Coarse salt
1 1/2 cups water
2 teaspoons rice wine vinegar (unseasoned)
1 tablespoon sesame seeds

Steps:

Heat oil in a 4-quart saucepan with a tight-fitting lid over medium. Add cabbage, ginger, and garlic; cook (uncovered), stirring often, until cabbage is wilted, about 2 minutes. Spoon cabbage mixture onto plate.
Add rice to the pan, and stir to coat with oil; cook, stirring, until lightly toasted, about 1 minute. Add 1 teaspoon salt and the water; bring to a boil, then reduce heat to low. Cover and cook 30 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork, then add cabbage mixture, vinegar, and sesame seeds, and toss to combine.

BROWN RICE, SESAME, SPINACH AND SCALLION PANCAKES

Brown Rice, Sesame, Spinach and Scallion Pancakes image

With only one test of these hearty pancakes, they've turned into a favorite lunch, snack and dinner in our house. Try them heated with a little grated cheese on top, or serve with yogurt. These look prettiest when you use black sesame seeds.

Provided by Martha Rose Shulman

Categories weekday, appetizer, side dish

Time 30m

Yield 16 pancakes

Number Of Ingredients 14

Ingredients

1 1/2 cups (200 grams) whole-wheat flour or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds
2 eggs
1 cup buttermilk
1 cup milk
2 tablespoons canola oil
1 1/2 cups (300 grams) cooked brown rice
1 bunch scallions, sliced
6 ounces spinach leaves (baby spinach or stemmed bunch spinach)
2 ounces (1/2 cup) crumbled feta

Steps:

Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds
In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions
Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta
Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

For the best flavor, use high-quality sesame seeds.
Toasting the sesame seeds before using them will enhance their flavor.
If you don't have brown rice, you can use white rice instead. However, brown rice has a nuttier flavor and is more nutritious.
To make the rice more flavorful, you can add other ingredients such as vegetables, nuts, or dried fruits.
Sesame brown rice is a versatile dish that can be served as a side dish, main course, or even a breakfast cereal.

Conclusion:

Sesame brown rice is a delicious and healthy dish that is easy to make. It is a good source of fiber, protein, and essential nutrients. Sesame brown rice can be enjoyed on its own or as a side dish to a variety of meals. With its nutty flavor and toasted sesame seeds, sesame brown rice is a surefire hit at any table.