Sesame Vegetable Rice
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
brown, cooked |
|
| 1 | x |
vegetable oil
as needed |
*
|
| 3 | cups |
mixed vegetables
thinly sliced |
|
| ¼ | cup |
sesame seeds
|
|
| 1 | tablespoon |
liquid aminos
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
brown, cooked |
|
| 1 | x |
vegetable oil
as needed |
*
|
| 7.1E+2 | ml |
mixed vegetables
thinly sliced |
|
| 59 | ml |
sesame seeds
|
|
| 15 | ml |
liquid aminos
|
* |
Directions
When rice is almost ready, toast sesame seeds in a dry, heavy skillet over medium heat until they brown and smell fragrant.
Set them aside in a small bowl.
In the same skillet sauté vegetables in 1 tablespoon oil, beginning with those that take longest to cook.
You can also stir-fry them with a small amount of liquid, covered.
Do not overcook; vegetables are ready when heated through.
Serve vegetables over rice, sprinkled with seasme seeds and topped with liquid aminos to taste.
