Food recipes
Cooked Sesame Vegetable oil
Cooked Sesame Vegetable oil
Ingredients:
3 cups cooked brown rice
1 tablespoon toasted sesame seeds, crushed
3 stalks celery, chopped
1 onion, finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh sage
½teaspoon chopped fresh rosemary
1 tablespoon tamari
Directions:
1. Preheat the oven to 350°F. Grease a large Dutch oven with oil.
2. Wash the exterior of the pumpkin well. Cut off the top, clean out the seeds and membranes, and discard. Rub the
exterior of the pumpkin with oil and put it into the Dutch oven. Put the pumpkin lid on and then check to see if the
Dutch oven lid fits; trim or remove the pumpkin stem if necessary.
3. In a large bowl, stir the rice, sesame seeds, celery, onion, parsley, thyme, sage, rosemary, and tamari together until
well combined. Transfer the stuffing to the pumpkin cavity, replace the pumpkin top and cover with the lid. Bake for
1¼ to 1½ hours, until a fork easily pierces the pumpkin.
4. Remove from the oven, remove the lid, and let the pumpkin stand about 10 minutes. Carefully use two large
spoons to transfer the pumpkin to a serving platter. Serve whole at the table for guests to help themselves to the
softened pumpkin and stuffing.
As this recipe shows, pumpkins have more uses than just serving as jack-o’lanterns! Pumpkins are rich in
potassium and a good source of iron, zinc, and fiber. The bright orange flesh is loaded with beta-carotene,
which keeps your immune system strong, benefits vision, helps prevent heart disease, and may defend against
cancer. The pumpkin is also the perfect fit for losing weight due to its incredibly low calorie count and high
fiber content. The sweetest taste can be found in the small-size pumpkin varieties known as sugar pumpkin or
pie pumpkin.
ROASTED CHESTNUTS AND WOOD EAR
MUSHROOMS WITH BROWN RICE
BENEFITS: IMMUNITY + ANTI-INFLAMMATION
Another of my favorite mixed nut-rice combinations from Chinese centenarians, this
unique recipe contains chestnut, considered a kidney tonic in Chinese medical
nutrition, and is rich in B-complex like folate, vitamin C, and fiber. Do not be afraid
of the wood ear mushroom! It is easier to come by than you might think, and has been
found to possess incredible anti-cancer, anti-inflammatory, and antioxidant properties.
Together, chestnut and wood ear mushroom form a powerful duo in this colorful and
delicious dish.
SERVES 4
Ingredients:
3 cups cooked brown rice
1 tablespoon toasted sesame seeds, crushed
3 stalks celery, chopped
1 onion, finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh sage
½teaspoon chopped fresh rosemary
1 tablespoon tamari
Directions:
1. Preheat the oven to 350°F. Grease a large Dutch oven with oil.
2. Wash the exterior of the pumpkin well. Cut off the top, clean out the seeds and membranes, and discard. Rub the
exterior of the pumpkin with oil and put it into the Dutch oven. Put the pumpkin lid on and then check to see if the
Dutch oven lid fits; trim or remove the pumpkin stem if necessary.
3. In a large bowl, stir the rice, sesame seeds, celery, onion, parsley, thyme, sage, rosemary, and tamari together until
well combined. Transfer the stuffing to the pumpkin cavity, replace the pumpkin top and cover with the lid. Bake for
1¼ to 1½ hours, until a fork easily pierces the pumpkin.
4. Remove from the oven, remove the lid, and let the pumpkin stand about 10 minutes. Carefully use two large
spoons to transfer the pumpkin to a serving platter. Serve whole at the table for guests to help themselves to the
softened pumpkin and stuffing.
As this recipe shows, pumpkins have more uses than just serving as jack-o’lanterns! Pumpkins are rich in
potassium and a good source of iron, zinc, and fiber. The bright orange flesh is loaded with beta-carotene,
which keeps your immune system strong, benefits vision, helps prevent heart disease, and may defend against
cancer. The pumpkin is also the perfect fit for losing weight due to its incredibly low calorie count and high
fiber content. The sweetest taste can be found in the small-size pumpkin varieties known as sugar pumpkin or
pie pumpkin.
ROASTED CHESTNUTS AND WOOD EAR
MUSHROOMS WITH BROWN RICE
BENEFITS: IMMUNITY + ANTI-INFLAMMATION
Another of my favorite mixed nut-rice combinations from Chinese centenarians, this
unique recipe contains chestnut, considered a kidney tonic in Chinese medical
nutrition, and is rich in B-complex like folate, vitamin C, and fiber. Do not be afraid
of the wood ear mushroom! It is easier to come by than you might think, and has been
found to possess incredible anti-cancer, anti-inflammatory, and antioxidant properties.
Together, chestnut and wood ear mushroom form a powerful duo in this colorful and
delicious dish.
SERVES 4
Printed from https://recipe.bluelayer.org/recipe/73196/cooked-sesame-vegetable-oil