|Spicy Sesame Rice|
Have you noticed something about the paragraph above, Dollinks? Nicole Parton’s Favorite Recipes is new and improved. My enormous staff in the stainless steel kitchens that are our corporate headquarters in the Time Zone and at the Latitude Where I Live have abandoned their lazy-writing-ways. We have reformed. We have seen the light. But let’s get on with what this means for you, Dollink readers.
I’ve decided that I use far too many exclamation marks in these introductions. From now on, there will be no more. I’m just going to remain c-a-l-m, and will stop being the happy-go-lucky person I am and more like normal recipe writers and forwarders. Fasten your seat belts, Dollinks. Learning to drop the exclamation marks in my introductions may be a bumpy ride. Whee. What a trip this will be.
Spicy Sesame Rice!
4 tbsp. (60 mL) clarified butter, divided! (see Note!)
2 tbsp. (30 mL) coarsely chopped cashews!
1 c. (250 mL) plain sesame seeds!(not the black ones!)
1/2 tsp. (2.5 mL) cayenne pepper!
1 bay leaf, crumbled!
1/2 tsp. (2.5 mL) salt!
4 c. (1 L) hot, cooked basmati rice! (see Additional Note!)
Juice of 1/2 lime!
To a medium skillet over medium heat, add 1 tbsp.(15 mL) of the clarified butter, sautéing cashews until golden brown! Remove from pan and set aside! In small bowl, combine sesame seeds, cayenne, and crumbled bay leaf! To the skillet, add remaining 3 tbsp. (45 mL) of butter! Over medium heat, sauté seeds, cayenne, and bay leaf until seeds are golden brown! Remove from heat, stirring in previously sautéd cashews! Stir in salt and rice, combining thoroughly! Sprinkle with lime juice, serving hot! Serves 4!
Note! See the Index for How to Clarify Butter!
Additional Note! See the Index for How to Cook Rice!
|Coarsely chop cashews!|
|Sauté cashews until golden!|
|Add combined seeds, cayenne, and bay leaf to pot or skillet!|