Assemble these supplies:
- 1 1/2 cups short-grain brown rice
- 3 tablespoons tamari or soy sauce
- 2 teaspoons sesame oil
- 1 bunch scallions
Steps in preparation:
- Place rice in large sieve and rinse well under cold running water.
- In medium-size heavy-gauge saucepan, combine rice, 2% cups water, tamari, and sesame oil. Cover pan and bring to a boil over high heat. Reduce heat to medium-low so water maintains a brisk simmer and cook until rice is tender but not soft, about 35 minutes.
- Trim scallions, wash, and dry with paper towels. Chop enough scallions to measure 1/2 cup.
- Just before serving, toss rice with chopped scallions and divide among warm plates.
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