Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
Sesame brown and wild rice
3 T unhulled sesame seeds
1/2 C wild rice
1 C brown rice
2-3/4 C water, boiling
1 T tamari
2 t sesame oil
Heat the pressure cooker over medium-high heat and toast the sesame seeds and wild rice (do not add oil) until the seeds begin to darken and pop. Add the brown rice and water and put the lid on the cooker. Bring to pressure and cook for 25 minutes. Remove from heat and allow to cool naturally until the pressure is down and you can remove the lid. Remove the lid, stir in the sesame oil and tamari, and fluff before serving.
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March 24th, 2006 at 11:23 pm
[...] That evening, we’d planned to cook Sesame Brown and Wild Rice. So we told Cindy to bring her pressure cooker — and we’d show her how to cook the rice. It was a lot of fun, sharing stories and making dinner together. Cindy also brought the ingredients for an Indian Dhal Dip that she wanted to try, so we made that as well. Or rather, Barry and I supervised and let her practice with her new cooker. [...]