Great Vegetarian Cooking Under Pressure by Lorna J. Sass

Author:Lorna J. Sass
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2013-03-17T16:00:00+00:00

TOASTED SESAME WILD RICE

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TIPS & TECHNIQUES

If the bottom of your cooker is thin, it’s best to toast the sesame seeds and wild rice in a heavy cast-iron skillet.

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VARIATION

For an elegant twist, toast black instead of the standard buff-colored sesame seeds. (The black seeds will not darken but will pop.)

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25 minutes high pressure, 10-minute natural pressure release

This recipe was developed by my friend Paul Hess, an inventive cook who is in love with the pressure cooker. Leftovers taste good at room temperature and make a tasty base for a grain salad. Serves 4

3 tablespoons unhulled sesame seeds

½ cup wild rice, rinsed and drained

1 cup long-grain brown rice, rinsed and drained

2¾ to 3 cups boiling water (use higher amount in jiggle-top cookers)

1 teaspoon salt, or to taste

. . . . . . . . .

1 to 2 teaspoons toasted (Oriental) sesame oil (optional)

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