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Sesame rice with edamame and dill


sesame rice with edamame and dill

Ingredients 14
Servings 8
Time 20 mins

Ingredients

  • 1 ½
    cup
    basmati rice
  • 1
    Tbs
    butter
  • flaked sea salt and freshly ground black pepper
  • ½
    tsp
    saffron - steeped in 2 tsp boiling water
  • 3
    Tbs
    dill
  • 2
    cup
    frozen edamame beans - blanched
  • ½
    cup
    good sesame seeds - toasted
  • 1
    tsp
    sesame oil
  • 5
    spring onions - finely sliced diagonally
  • 2
    Tbs
    coriander leaves - roughly chopped
  • For the tahini dressing:
  • 3
    Tbs
    tahini
  • 2
    lemons - grated and juiced + zest of one
  • 3
    tsp
    olive oil
 

Method

9 mins
 

Cook the rice in plenty of boiling water, usually about 9 mins to al dente.


Drain in a colander and add butter, flaked sea salt and black pepper to taste and the saffron, stirring through gently and briefly with a wooden spoon.


Allow to cool.


For the tahini dressing, whisk the tahini, lemon juice and olive oil together in a bowl, adding a few teaspoons of water to thin out the emulsion.


When the rice has cooled, stir in the dill, edamame beans, most of the sesame seeds, sesame oil, spring onions and chopped coriander.


Heap onto a serving platter and drizzle over the tahini dressing.


Garnish with the remaining sesame seeds.


Recipe extract from Set a Table by Karen Dudley, published by Jacana Media.




Set a Table by Karen Dudley


 

Read more on: side dish  |  food24  |  rice  |  recipes
 

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