Short Grain Brown Rice w/Sauteed Veggies ~
~ Skirt in the Kitchen ~
Cook 2 cups short brown rice in 3 cups water, according to directions on rice container/bag.
As soon as you combine rice and water, measure out 1 1/2 teaspoons kosher salt to the water.
While rice is cooking, chop 3 scallions, 1 carrot, 1/4 of a yellow or white onion, and enough parsley to your own liking, but do NOT add the parsley until right at the end of sauteeing so it will not be too done and withered. Saute in olive oil and 1-2 tablespoons butter. Salt & pepper lightly, add a pinch of hot pepper flakes. Squeeze half of a lemon, not entirely, but enough, then turn off the heat.
Toast 1/4-1/2 cup sesame seeds, constantly moving them to not burn…
When rice is through cooking, take off the lid and pour over with sauteed veggies with their juices; oil, etc… and sesame seeds; stir. Also stir in 1 tablespoon soy sauce. Taste for possible need of a little more salt or pepper.
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