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Sesame Rice Recipe

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THIS SIDE DISH is compatible with any meat entree you serve. One of my friends gave me this recipe many years ago. I made a few changes, and it has been a family favorite for a long time. This secret of the tasty flavor is the chicken broth. —Norma Poole Auburndale, Florida

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Sesame Rice Recipe

Prep: 10 min. Bake: 50 min.

Yield: 2 Servings

10 50 60

Ingredients

1 tablespoon sesame seeds
1 tablespoon butter
1/2 cup uncooked long grain rice
1/2 cup chopped celery
1/4 cup chopped onion
1 chicken bouillon cube
1/4 teaspoon salt
1-1/4 cups hot water

Directions

In a medium skillet, saute sesame seeds in butter for 2-3 minutes or until golden. Add rice, celery and onion; saute until the rice is browned. Spoon into an ungreased 1-1/2-qt. baking dish. Dissolve bouillon and salt in water; pour over the rice mixture. Cover and bake at 325° for 50-60 minutes or until rice is tender. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 259 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 941 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Sesame Rice in Reminisce Extra June 1996, p47

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Reviews for Sesame Rice (3)

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Reviewed on May. 21, 2012 by TaylorAshley

This rice was very good, but I used Basmati rice, which I felt over powered any other flavor. I will make this again, just with a different rice.

Reviewed on Apr. 12, 2012 by JanLuckow

Easy to make! Delicious!

Reviewed on Jan. 13, 2010 by centralvacmama

I was making a brown sugar glazed salmon recipe from this site and planned to serve rice with it. Wanted something with more pizazz than just plain rice, so decided to give this a try. It was perfect! Easy to make, very good flavor, and the sesame seeds added a delightful crunch and nuttiness. It did not compete with the flavor of the main course, yet was a wonderful accompaniment. I will definitely make this again!