- 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
- 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.
Reviews for Sesame Rice
"This recipe is wonderful! Instead of serving plain rice with our favorite Oriental chicken, I decided to give this recipe a try...I'm so glad I did! The rice was easy to make and complimented the chicken nicely. I used low-sodium chicken base instead of the bouillon cube, which made a flavorful, but not salty broth. My husband and I really enjoyed it and I will definitely make this again!"
"This was pretty good. I think I will cut out the celery next time and just use a bit of celery seed. It was a bit overpowering and Im not a celery fan so....I also didnt use the salt, There is more then enough salt in boullion as it is. I didnt bother with puting it in the oven, I just cooked it stovetop, couldnt see the sence it heating the oven when i could cook it in less then half the time stovetop. It turned out fine. I will make again, its got the potential of being real good with a few changes."
"really good, I used brown rice."
"I'm not a big fan of rice, but I loved this dish! I thought I had sesame seeds on hand but didn't, so I used sesame oil to saute instead. It was still delicious! I served it with some Thai spicy peanut pork and stir-fried cabbage."
"I was expecting this rice to be a little bland, but was surprised by it's big flavor! Absolutely delicious. The only thing is that it was too salty, next time I won't add the extra that the recipe calls for, it really dose not need it. This coming from a person who likes salty food."