New This Month

Sesame Brown Rice and Cabbage

Give rice some extra zip with this Asian-inspired dish.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears

  • Servings: 4

Source: Dinner at Home, 2009


  • 2 tablespoons safflower or other neutral-tasting oil
  • 1 cup coarsely chopped napa cabbage (1/4 head)
  • 2 teaspoons peeled and minced fresh ginger
  • 1 small garlic clove, minced
  • 1 cup long-grain brown rice
  • Coarse salt
  • 1 1/2 cups water
  • 2 teaspoons rice wine vinegar (unseasoned)
  • 1 tablespoon sesame seeds


  1. Heat oil in a 4-quart saucepan with a tight-fitting lid over medium. Add cabbage, ginger, and garlic; cook (uncovered), stirring often, until cabbage is wilted, about 2 minutes. Spoon cabbage mixture onto plate.

  2. Add rice to the pan, and stir to coat with oil; cook, stirring, until lightly toasted, about 1 minute. Add 1 teaspoon salt and the water; bring to a boil, then reduce heat to low. Cover and cook 30 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork, then add cabbage mixture, vinegar, and sesame seeds, and toss to combine.

Cook's Notes

Toasting the grains before adding the water gives the rice a subtle nutty flavor. Toasting the sesame seeds has the same effect.


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