LEMON-SESAME BROWN RICE CROWNED WITH VEGETABLES
"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."
2 tablespoons sesame seeds
2 cups freshly cooked brown basmati or converted rice, 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 in 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 the sesame seed powder to the rice, along with the dill, nuts and lemon juice; toss gently to combine; set aside.
Combine the carrots, broccoli, bell pepper and cauliflower in a steamer and steam until tender, about 4 minutes.
TO SERVE:
Mound the rice on a warmed serving platter. Top with the vegetables and toss gently to mix. Serve at room temperature.
Makes 2-4 servings
Source: Laxmi Hiremath in The San Francisco Chronicle, June 24, 1998 |