Source: Diet for a Small Planet
Date tried: May 26, 2014
Time needed: 50 minutes
A delightful easy-to-make rice pilaf suitable for a family supper. I had only red pepper so the colour contrast green chilies would make with the tomato does not show up in this picture, but I will certainly make this dish again soon and remedy that. Toasting the rice and sesame seeds before adding the liquid contributes to a nutty taste. The recipe is attributed to Joan Francis of Wisconsin.
Joan’s Brazilian Rice
2 Tbsp. olive oil
1/2 cup sesame seeds
2 cups uncooked brown rice
2 Tbsp. margarine
2-3 hot chilies (to taste)
1 onion, chopped
3 cups water
2 cups coarsely chopped tomatoes
1/2 cup lemon juice
In a deep skillet or Dutch oven toast the sesame seeds and uncooked rice in the olive oil for a few minutes until slightly translucent and toasty smelling.
In a separate skillet, sauté the peppers and onion in the margarine until onion is translucent,
Add vegetables to the rice and seeds.
Add water, bring to a boil, then turn heat down, and simmer, covered,until water is absorbed (about 40 minutes).
Add tomatoes and lemon juice.
Cover and let sit for 5 minutes before serving.