Japanese Rice #EattheWorld

Short grain brown rice seasoned with rice vinegar and sesame oil, then finished off with a sprinkling of toasted sesame seeds and scallions.

We are traveling to Japan this month as we Eat the World!

Each month Evelyne of CulturEatz invites us to join her in visiting countries around the world and sharing recipes from them.  This month we went to Japan, let's see what everyone brought back with them........

Check out all the wonderful Japanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

• Amy’s Cooking Adventures: Yoshinoya Beef Bowl (Gyudon) 
• A Day in the Life on the Farm: Japanese Rice 
• Culinary Adventures with Camilla: Kuri Kinton (Candied Chestnuts and Sweet Potatoes) 
• Cultureatz: Ramen Burger with Honey Teriyaki Sauce 
• Kitchen Frau: Chawanmushi (Steamed Savoury Egg Custard) 
• Sugarlovespices: Dorayaki with Chocolate Hazelnut Spread 
• Sneha’s Recipe: Vegetarian Omurice /Japanese Fried Rice Omelette 
• Pandemonium Noshery: Ginger Pork Stir Fry 
• Palatable Pastime: Edamame with Sakura Dipping Sauce

I served this rice up with some Teriyaki Ribs that I made in the Slow Cooker because we are celebrating National Slow Cooker Week.

  

Rice, Side Dishes, Japanese, Sesame Seeds, Rice Vinegar, Sesame Oil

Side Dishes, Rice

Japanese

Yield: 4 servings

Author: A Day in the Life on the Farm

Japanese Rice

Short grain brown rice seasoned with rice vinegar and sesame oil, then finished off with a sprinkling of toasted sesame seeds and scallions.

Prep time: 5 MinCook time: 45 MinTotal time: 50 Min

Ingredients

• 1 c. short grain brown rice
• 1 3/4 c. water
• salt
• 2 scallions, white and light green parts, sliced and separated
• 1 t. sesame oil
• 1 t. seasoned rice vinegar
• toasted sesame seeds

Instructions

1. Rinse the rice, cover with water and let soak for 20 minutes. Rinse again and place into a medium sauce pan with the water, a large pinch of salt, the white parts of the scallion and sesame oil. Bring to a boil, reduce heat to a simmer, cover and cook for about 45 minutes, until all water is absorbed.
2. Toss the rice with the vinegar and place into a serving bowl. Sprinkle with the scallion greens and some toasted sesame seeds.

Notes

adapted from a recipe found at Feasting at Home.

Nutrition Facts

Calories

107.21

Fat (grams)

4.95 g

Sat. Fat (grams)

0.72 g

Carbs (grams)

13.84 g

Fiber (grams)

2.06 g

Net carbs

11.77

Sugar (grams)

0.17 g

Protein (grams)

2.47 g

Sodium (milligrams)

151.98 mg

Cholesterol (grams)

0.00 g

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