Sesame Vegetable Rice Recipe
1 c Brown rice, cooked
Unrefined vegetable oil, as needed
3 c Thinly sliced mixed vegetables (whatever’s available; carrots, celery, broccoli, squash, cabbage, beans, mushrooms)
1/4 c Sesame seeds
1 tb Bragg’s Liquid Aminos
When rice is almost ready, toast sesame seeds in a dry, heavy skillet over medium heat until they brown and smell fragrant. Set them aside in a small bowl. In the same skillet saute vegetables in 1 tablespoon oil, beginning with those that take longest to cook. You can also stir-fry them with a small amount of liquid, covered. Do not overcook; vegetables are ready when heated through. Serve vegetables over rice, sprinkled with seasme seeds and topped with liquid aminos to taste.