Lemon-Sesame Brown Rice Crowned With Vegetables

* Exported from MasterCook *

Lemon-Sesame Brown Rice Crowned With Vegetables

Recipe By :Laxmi Hiremath
Serving Size : 4 Preparation Time :0:00
Categories : Information Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sesame seeds
2 cups freshly cooked brown rice -- preferable
brown basmati -- cooled to room temperature
1/4 cup chopped fresh dill
1/4 cup chopped toasted cashews or pecans
2 tablespoons fresh lemon or lime juice
1/2 cup sliced peeled carrots
1 cup broccoli -- cut into 1-inch florets
3/4 cup julienned sweet red bell pepper
1/2 cup cauliflower -- cut in 1-inch florets

Toast the sesame seeds in a small frying pan over medium heat, shaking the pan
frequently, until the seeds are lightly browned, about 4 minutes. Transfer to a
grinder and grind to a coarse powder. Add to the rice, along with the dill,
nuts and lemon juice; toss gently to combine. Combine the carrots, broccoli,
bell pepper and cauliflower in a steamer and steam until tender, about 4
minutes. Mound the rice on a warmed serving platter. Top with the vegetables
and toss gently to mix. Serve at room temperature.
Serves 2 to 4.
PER SERVING: 215 calories, 6 g protein, 34 g carbohydrate, 7 g fat (1 g
saturated), 0 mg cholesterol, 25 mg sodium, 4 g fiber.

Cuisine:
"Indian"
Source:
"The Fabled Rices Of India: Traditional rice dishes"
Copyright:
"1998-Jun San Francisco Chronicle"

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NOTES : This is a variation on Southern Indian lemon rice. Serve as a side dish
to grilled or roast chicken or seafood, or serve by itself as a meatless
entree. In India, fresh dill is always cooked; here, I have borrowed a Western
concept and used it raw.