Sesame-Cilantro Rice


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Ingredients

  • 1 1/2 cups basmati rice (about 9 1/2 ounces)
  • 1 1/2-inch piece peeled fresh ginger
  • 1 teaspoon Asian sesame oil
  • 8 large green onions, thinly sliced
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons sesame seeds, toasted

Recipe Preparation

  • Combine rice, ginger, and 21/2 cups water in heavy large saucepan; sprinkle generously with salt. Bring to boil over high heat, stirring once. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, 15 to 18 minutes.

  • Meanwhile, heat peanut oil and sesame oil in heavy medium skillet over medium-high heat. Add green onions and sauté until just tender, 2 to 3 minutes.

  • Remove ginger from rice. Season rice to taste with salt and freshly ground black pepper. Spoon rice into bowl. Sprinkle rice with cilantro and sesame seeds, then green onions.

Nutritional Content

One serving contains: Calories (kcal) 227.9 %Calories from Fat 17.3 Fat (g) 4.5 Saturated Fat (g) 0.5 Cholesterol (mg) 0 Carbohydrates (g) 46.6 Dietary Fiber (g) 2.5 Total Sugars (g) 0.4 Net Carbs (g) 44.1 Protein (g) 3.4Reviews Section

Sesame Cilantro Naan

This is one of the simplest naan recipes I’ve ever made and every time it works like a charm. In this one I use garlic, sesame seeds and cilantro to flavour the bread but feel free to play with different combinations like all-spice, ginger and coconut or even pineapple.

Courtesy of Julie Nolke of Feeling Peckish.


Sesame Cilantro Shrimp

A while back I was fortunate enough to do a review on the new Taste of Home cookbook. I made Slow Cooked Chicken Enchilada Soup, it was amazing.

In the meantime, I have littered the cookbook with post it notes, marking all of the recipes I wanted to try. I knew that this one would be on the short list though.

Dinner in 10 minutes — and it’s a seafood dish?! YES, Please!

I’m not sure why I don’t prepare seafood at home more often. It’s sort of one of those things that we typically go out for. This recipe was CRAZY easy — and I think it made a really pretty presentation, too.

The recipe simply starts with Asian Toasted Sesame dressing. The shrimp gets cooked in the dressing, served over rice and sprinkled with fresh cilantro and a squeeze of lime.

My entire family loved this one — it’s going in the regular rotation for sure!


Recipe Summary

  • 1 pound spaghetti
  • ½ cup sesame oil
  • 7 tablespoons honey
  • 6 tablespoons soy sauce
  • ¼ cup corn oil
  • 2 teaspoons red pepper flakes, or to taste
  • 1 teaspoon salt
  • ¾ cup chopped fresh cilantro, or more to taste
  • ¾ cup shaved green onions, or more to taste
  • ⅓ cup honey-roasted peanuts, or more to taste
  • 2 tablespoons toasted sesame seeds

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes drain.

Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds toss to combine.


Sesame and Cilantro Vermicelli Salad Recipe

Honey Soy Dressing 1/4 cup grapeseed oil or corn oil 3 Tbsp dark sesame oil 1/2 teaspoon crushed dried red pepper or chili powder 3 Tbsp honey 2 Tbsp soy sauce (less if using tamari which is more concentrated than soy sauce) Salad 8 ounces of vermicelli, thin spaghetti, or angel hair pasta Salt 1/2 cup coarsely chopped cilantro 1/4 cup thinly sliced green onions 1/4 cup sliced and chopped red bell pepper 1 Tbsp toasted sesame seeds 1. Cook the pasta in a large saucepan in salted boiling water, according to directions on pasta package. Drain but do not rinse. 2. While the pasta is cooking, prepare the dressing. In a microwave-safe dish, heat the vegetable oil, sesame oil, and red pepper, in the microwave on high heat for 2 minutes. Add the honey and soy sauce and mix well. 3. Combine the drained pasta with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours. 4. When ready to serve, mix in the cilantro, peanuts, green onions and bell pepper. Garnish with toasted sesame seeds.

Serves 4 to 8, depending on serving size.

Recipe adapted from Wild Thyme and Other Temptations from the Junior League of Tucson.


A Note on Storing Fresh Herbs:

There’s nothing worse than buying a fresh bunch of cilantro or basil and finding it wilted in your fridge the next day. The tips below should help to extend the life of your fresh herbs for at least 1 week, and potentially longer (especially for “harder” herbs like thyme and rosemary).

Four Things To Be Mindful Of When Storing Fresh Herbs

If you control those four things properly, your herbs will stay fresh and happy for longer!

Washing Herbs

It’s recommended to wash your herbs before storing. Rinsing lightly with cool water and laying to dry on paper towel is the best way to ensure they’re washed and dry properly so they aren’t holding too much moisture.

Soft VS Hard Herbs

Soft herbs include your cilantro, parsley, dill, basil, tarragon and mint. All of these can be stored by cutting off the ends and placing in a jar of water in the fridge. Basil would be the exception to this, as it should be left out on the counter. It can also be helpful to cover the herbs in the fridge in the jar with a plastic bag.

Hard herbs include rosemary, thyme, chives, sage and oregano. You’ll want to store these by wrapping them in a damp paper towel in a container or a plastic bag. This will keep them hydrated and prevent them from drying out.


Sesame Cilantro Scallion Pancakes Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • 2 cups all purpose flour
  • 1/2 cup chopped green onions -- scallions
  • 1/4 cup minced fresh cilantro
  • 1 1/2 tablespoons sesame seeds -- white or black
  • 3/4 teaspoon salt
  • 1 cup water
  • 2 tablespoons toasted sesame oil
  • For frying: -- canola or grapeseed oil

Ingredients

  • 2 cups all purpose flourshopping list
  • 1/2 cup chopped green onions -- scallionsshopping list
  • 1/4 cup minced fresh cilantroshopping list
  • 1 1/2 tablespoons sesame seeds -- white or black shopping list
  • 3/4 teaspoon saltshopping list
  • 1 cup watershopping list
  • 2 tablespoons toasted sesame oilshopping list
  • For frying: -- canola or grapeseed oilshopping list

How to make it

  • In a medium bowl, combine the flour, green onions, cilantro, sesame seeds, and salt.
  • Add the water and sesame oil and mix to form dough, adding more water if necessary.
  • Transfer the dough to a lightly floured surface and divide into 4 pieces.
  • Roll each piece of dough into circles, about 1/4-inch thick.
  • In a large skillet, heat a thin layer of oil over medium heat.
  • Fry the pancakes in batches until golden brown on both sides, tuning once, about 3 minutes per side.
  • Drain on paper towels and keep warm while you cook the rest, adding more oil as needed.
  • To serve, cut the pancakes into wedges and serve hot.
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it's because it sounds so darn good. It's fate. I've gotta try them. I'll be back to let you know how long they lasted. )

The Cook

The Rating

Love pancakes in any form. This would be different and I love cilantro. Thanks.

Sonds Yummy thanks bunches high5


Cilantro Lime Rice

This side dish is one I always love to see on a menu at a restaurant. Funny thing, it wasn’t until recently I started making it at home. But WHY?? It’s ridiculously easy to prepare, and goes perfectly with Mexican and Seafood — our FAVORITES!

A while back I shared a recipe for Sesame Cilantro Shrimp. A quick Asian inspired dish, that has dinner on the table in about 10 minutes. The sesame shrimp are served over a bed of Cilantro lime rice, and we just LOVED it. It’s been a part of our regular rotation ever since.

Recently, I was asked by the folks of Sweet Earth Natural Foods to try their Functional Breakfast Burritos.

“Form follows function—the classic truth that inspired our functional burritos. Let’s be honest: skip the toast. Veggies and complex grains, omega-3 and probiotics, fiber and protein—that’s what your body deserves when you start your day. At Sweet Earth, when we make healthy, we don’t compromise flavor. In fact, we think health is flavor. We put complete meals, authentic and and vibrant, into an easy-to-eat burrito, each brimming with a variety of ingredients that ensure you get a whole world of nutrition with every bite.” (source- SweetEarthNaturalFoods.com )

I visited a couple of stores in my area and found a selection of burritos to try. Many of the stores were running low — they must be a popular item!? I found a couple at Fresh Thyme, and a couple at our local Baker’s Supermarket.

The two Functional Burritos I was able to find were the “Get Focused” and the “Get Cultured.” The “Get Focused” burrito boasts the abiltiy to reduce morning fog with a mix of scrambled eggs, kale, peas and smoked gouda, it’s rich in protein, fiber and omega 3. The “Get Cultured” is a Korean inspired fiber rich burrito packed with edamame, carrots, tofu, cabbage, red pepper and ginger, and it serves up over one billion probiotic cultures.

The kids and I tried both of them at breakfast time one weekend.

Last week, for lunch, I decided to give the Baja Breakfast Burrito a try. I had already made my Cilantro Lime Rice for dinner and thought it would be a great side for my lunch that day.

These are not wimpy little burritos, my friends!

Filled with cage-free eggs, jack & cheedar cheese, pinto beans and green chilies, they are a filling breakfast (or lunch!) and would perfect all on their own, but that side of rice paired nicely.

So, next time you’re out shopping take a look at the products Sweet Earth has to offer. You will find them in the healthy section of your local supermarket.


Marinated Cauliflower Steaks with Chile Quinoa

"This dish is just bursting with flavor. The cauliflower steaks are marinated for an hour and a beautiful mix of spices and lemon juice, then baked to create something really special. I serve them on a bed of avocado- and spinach- filled quinoa infused with cilantro, sesame oil and tamari. It all sounds, looks and tastes so impressive, but don&rsquot worry, it&rsquos actually really easy meal to pull off!"

FOR THE CAULIFLOWER STEAKS

  • 2 heads cauliflower, cut for top to base into four 1-inch-thick &ldquosteaks&rdquo
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp ground turmeric
  • 3 1/2 tbsp olive oil
  • Juice 1/2 lemon
  • Salt and pepper
  • 1 1/4 cup quinoa
  • 1/2 cup cilantro, finely chopped
  • 1 fresh red chile, seeded and finely chopped
  • 1 avocado
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • Juice of 1/2 lemon
  • 1 tbsp sesame oil
  • 1 tbsp tamari
  • 1/2 tsp chili powder
  • 4 ounces spinach

1. Place the cauliflower steaks in a single layer on a large baking sheet. Whisk all the remaining cauliflower ingredients together in a bowl with 2 tablespoons water to make a dressing. Pour this over the cauliflower and turn to make sure each steak is evenly coated. Let marinate for at least one hour.

2. Preheat the oven to 350°F. Roast for about 40 minutes, or until tender, turning every so often.

3. Meanwhile, make the quinoa. Place the quinoa in a sauce pan with 2 cups of water and a little salt. Cover, bring to a boil, then reduce the heat and simmer for 12 to 15 minutes, until tender.

4. Mix the cilantro and chile. Scoop the avocado into a bowl and mash. Mix in the cilantro and chili, the olive oil, vinegar, lemon juice, sesame oil and tamari. Season well and start in the chili powder.

5. Once the quinoa is cooked, stir in the spinach so that it wilts a little, then stir in the avocado mixture.

6. Place each cauliflower steak on a bed of quinoa and add a big dollop of hummus if desired!

Looking for easy snack options? Check out these 13 delicious ways to spice up a tub of hummus:


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