Prep 20 mins
Cook 50 mins
A good side to go along with an asian grilled dinner.
- 3 tablespoons sesame seeds
- 3 tablespoons butter or 3 tablespoons margarine
- 1⁄2 cup sliced celery
- 1⁄4 cup chopped yellow onion
- 2 garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups beef broth or 2 cups beef stock
- 2 tablespoons soy sauce
- Preheat oven to 350°; add sesame seeds to a medium nonstick skillet over medium heat; stir until toasted (about 2 minutes); transfer to a small bowl and set aside.
- In the same skillet over medium heat, melt the butter.
- Add in celery, onion, and garlic; stir/saute 5 minutes or until tender.
- Add in rice and stir to coat.
- Stir in stock and soy sauce; bring to a boil.
- Transfer to a 2 1/2 quart casserole that has been coated with cooking spray.
- Cover and bake 45 minutes or until liquid is absorbed and rice is tender.
- Stir in seseme seeds.
This is a delicious rice. It was the perfect accompaniment to our beef bulgogi. I made as written except used a bit more onion. We will definitely make again.
I doubled this to serve a bunch of people. I really liked the sesame seeds, and I loved that it baked in the oven. I discovered in the process of making it that I was out of beef bouillon paste (that I thought I had on hand to make stock with). I decided to use chicken broth, but I only had about 1 c. left. So as a result, the finished dish needed salt. I think next time I will make this in my Dutch oven so as to dirty only one pot. (Originally posted 10/24/2010 but reposted because my stars vanished.)
This is our new favorite rice dish!! I made some adjustments for our taste and what we had in the pantry, like using brown rice and no-chicken broth. What a delicious recipe. Thank you!