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Ingredients
| brown rice: 2 cups |
| sea salt: 1 tsp |
| green onions - spring or scallion: 2 whole onions |
| radishes: 1 whole radish |
| carrots: 1 |
| cucumbers: 1 |
| canola oil - for salads, woks and light frying: 3 Tbl |
| garlic (minced): 1 tsp (minced) |
| tahini (sesame paste): 1 Tbl |
| dried sesame seeds: 2 Tbl |
| soy sauce: 1 Tbl |
| lemon juice: 1/2 Tbl |
Burmese Brown Rice With Sesame Fried Vegetables
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
6 serving(s)
Tags
- Wash rice thoroughly, then boil in 5 cups of water with the sea salt. Simmer until the rice is tender (about 45 minutes with brown rice.).
- Slice onion finely. Cut radish in 4 pieces. Cut carrot on the diagonal in slices, then cut the slices in strips. Quarter the cucumber lengthwise, then slice. You don't have to peel it.
- Heat oil in a saute pan and stir fry the garlic until it turns brown. Some fresh minced ginger may also be added. Add all the vegetables and stir fry for about 3 minutes. Add sesame seeds and stir fry for two more minutes. Turn off the heat and set aside.
- Add veggies to the rice. Add soy sauce and lemon juice. Serve with tahini poured over all.