Text 752, 60 rader
Skriven 2006-04-24 11:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: crying Uncle 570
========================
 CS> Well, if you get the chance at some future time, take a layover there.

Someday! Japan is a country I have explored hardly at all, because
of the disadvantage of not knowing more than about ten words of
Japanese but looking as though I ought to know quite a bit more.

 ML> I used to eat cabbage and beans quite a bit, and the problem
 ML> never went away. So I generally quit eating cabbage and beans!
 CS> Ah well!  You must be one of the 'sensitive' folks to that if it
 CS> doesnt 'go  away' for you.

I will eat anything, but my stomach isn't thrilled when I do!

---------- Recipe via Meal-Master (tm) v8.05

      Title: Sesame Rice
 Categories: Japanese
      Yield: 4 Servings

      2 c  Basmati rice
      3 c  Water
    1/2 ts Salt
  1 1/2 ts Canola oil
      1 tb Sesame seed
    1/4 ts Sesame oil, optional

  John's Note: In this side dish, sesame seeds are lightly toasted and folded
  into steamed rice imparting a robust, nutty flavor. Add a few drops of
  sesame oil to enhance the flavor and aroma of this wonderful accompaniment.

  John's Note:  According to the recipe this serves four.  In a pig's eye.
  Those four must be Olympic athletes or teen-aged farm hands. Regardless of
  the serving size this is marvelous rice.

  1.  Place rice in a sieve and rinse with tap water until the water runs
  clear (this will remove excess starch). Place in a sauce pot with the
  measured water and salt.

  2.  Bring to a boil over high heat. Cover, reduce heat and cook until rice
  is tender, about 18-20 minutes. If your sauce pot has a tight-fitting lid,
  set the lid very slightly off-center so that a small amount of steam
  escapes.

  3.  When the rice is cooked, heat the oil in a small sauté pan over medium
  heat. Add the sesame seeds and carefully toast until lightly golden, about
  10-15 seconds. Add the seeds immediately to the rice and fluff the rice
  with a fork, stirring in the sesame seeds. Sprinkle with the optional
  sesame oil and serve.

  John's Note:  I served the Kebabs on the sesame rice with the cucumbers on
  the side.  A great meal, folks.  Looking forward to consuming the
  leftovers.

  Source: John Geckles, The Dinner Table

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