Recipe By : The Fabled Rices Of India by Laxmi Hiremath, 1998
Serving Size : 4 Preparation Time :0:00
Categories : Indian Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Sesame seeds
2 c Freshly cooked brown rice --
- preferably brown basmati,
- cooled to room temperature
1/4 c Fresh dill -- chopped
1/4 c Cashews or pecans -- toasted,
- chopped
2 tb Fresh lemon or lime juice
1/2 c Carrots -- peeled, sliced
1 c Broccoli -- cut into 1" florets
3/4 c Sweet red bell pepper --
- julienned
1/2 c Cauliflower -- cut in 1" florets
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.
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.
