Sunday, May 15, 2005

Supper Sesame Rice Omelette

Supper Sesame Rice Omelette (Adapted from Canadian Living)

1 cup vegetable broth
scant 1 cup water
1 cup dry brown basmati rice
1/2 teaspoon salt
2 tablespoons sesame seeds, toasted
2 teaspoons toasted sesame oil
1 tablespoon canola oil
3/4 cup diced red bell pepper
2 green onions, thinly sliced
1 small zucchini, shredded
4 large eggs
2 tablespoons soy sauce
1/4 teaspoon fresh ground black pepper

In a medium saucepan, bring broth, water and salt to boil - stir in rice, cover and simmer until tender and liquid has been absorbed, about 40 to 45 minutes. Sprinkle in sesame seeds and drizzle with sesame oil - use a fork to lightly mix together.

Preheat broiler.

Meanwhile, in large oven-safe skillet, heat canola oil over medium-high - add bell pepper, onion and zucchini. Cook, stirring often, until the vegetables are tender, about 5 minutes. Stir in rice mixture.

In a medium bowl, whisk together eggs, soy sauce and pepper. Pour over rice mixture and stir with a spatula for 30 seconds. Reduce heat to medium and cook, uncovered and without stirring, until almost set and bottom is golden, about 10 minutes. Place under the broiler and cook just until the top is golden and a knife inserted in center comes out clean, about 3 to 5 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

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  1. I make a fairly similar rice omelette from Real Simple that I love. Yours looks much thicker and puffier than mine, though. I might need to combine the two recipes a bit to see if I can get mine to puff up more!

  2. Elisabeth - I've made a couple other versions before and I agree, I loved the thickness of this one. A little heft to it to make it that much more filling.