* Exported from MasterCook *
 
               Lemon-Sesame Brown Rice Crowned With Vegetables
 
 Recipe By     :Laxmi Hiremath
 Serving Size  : 4     Preparation Time :0:00
 Categories    : Information                     Side Dishes
 
    Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2        tablespoons  sesame seeds
    2               cups  freshly cooked brown rice -- preferable
                          brown basmati -- cooled to room temperature
       1/4           cup  chopped fresh dill
       1/4           cup  chopped toasted cashews or pecans
    2        tablespoons  fresh lemon or lime juice
       1/2           cup  sliced peeled carrots
    1                cup  broccoli -- cut into 1-inch florets
       3/4           cup  julienned sweet red bell pepper
       1/2           cup  cauliflower -- cut in 1-inch florets
 
 Toast the sesame seeds in a small frying pan over medium heat, shaking the pan
frequently, until the seeds are lightly browned, about 4 minutes. Transfer to a
grinder and grind to a coarse powder. Add to the rice, along with the dill, nuts
and lemon juice; toss gently to combine. Combine the carrots, broccoli, bell
pepper and cauliflower in a steamer and steam until tender, about 4 minutes.
Mound the rice on a warmed serving platter. Top with the vegetables and toss
gently to mix. Serve at room temperature. 
 Serves 2 to 4. 
 PER SERVING: 215 calories, 6 g protein, 34 g carbohydrate, 7 g fat (1 g
saturated), 0 mg cholesterol, 25 mg sodium, 4 g fiber. 
 
 Cuisine:
    “Indian”
 Source:
    “The Fabled Rices Of India: Traditional rice dishes”
 Copyright:
    “1998-Jun San Francisco Chronicle”
 
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 NOTES : This is a variation on Southern Indian lemon rice. Serve as a side dish
to grilled or roast chicken or seafood, or serve by itself as a meatless entree.
In India, fresh dill is always cooked; here, I have borrowed a Western concept
and used it raw.