Sesame vegetable rice

Yield: 4 servings

Measure Ingredient
1 cup Brown rice, cooked
Unrefined vegetable oil, as needed
3 cups Thinly sliced mixed vegetables (whatever's available; carrots, celery, broccoli, squash, cabbage, beans, mushrooms)
¼ cup Sesame seeds
1 tablespoon Bragg's Liquid Aminos

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 saute 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.

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