Mary & Martha's Kitchen Recipe

Category	Beans and Grains
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Sesame Vegetable Rice Recipe 1 c Brown rice, cooked Unrefined vegetable oil, -as needed 3 c Thinly sliced mixed -vegetables (whatever's -available; carrots, celery, -broccoli, squash, cabbage, -beans, mushrooms) 1/4 c Sesame seeds 1 tb 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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<h1>Sesame Vegetable Rice</h1> <h2>Recipe</h2><p> <P>1 c Brown rice, cooked <P>Unrefined vegetable oil, -as needed 3 c Thinly sliced mixed <P>-vegetables (whatever's -available; carrots, celery, -broccoli, squash, cabbage, -beans, mushrooms) 1/4 c Sesame seeds <P>1 tb Bragg's Liquid Aminos <P>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. <div><a href='http://www.maryandmarthaskitchen.com/Sesame_Vegetable_Rice/14844/' title='Sesame Vegetable Rice Recipe'>Sesame Vegetable Rice Recipe</a></div>

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