Sesame Tomatoes On Rice
|Sesame oil||1⁄4 Cup (4 tbs)|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Raw brown rice||2 Cup (32 tbs)|
|Water||3 1⁄2 Cup (56 tbs) (4 cups, for pressure cooker)|
|Dried oregano||1 Teaspoon|
|Sesame seeds||2⁄3 Cup (10.67 tbs), ground for about 1 cup meal|
|Eggs||2 , beaten|
|Thick tomato slices||15 (half inch thick, from firm red or green tomatoes)|
|Fresh oregano sprig||3|
|Fresh parsley sprig||3|
Heat the oil in the bottom of your pressure cooker OR in a regular saucepan for cooking rice.
Saute the chopped onions until they are golden, add the raw rice, and continue to saute until the whole mixture is golden. Add the 3 1/2 cups water (or 4 cups for regular cooking), salt, and oregano. Stir, cover, and cook until the rice is tender.
While the rice cooks, stir the sesame meal and salt together in a flat dish or pie plate. Oil a large frying pan and turn the heat high.
Dip the tomato slices in the beaten egg, then into the sesame meal, coating both sides well. Fry the slices quickly in hot oil to brown the meal and 'heat them through. You don't want the tomatoes to get mushy, so keep the heat high. As soon as they are brown, remove them from the pan.
Arrange the rice on a platter or shallow bowl. Place the sesame-browned tomatoes over the rice. Top with fresh tomato chunks, sprigs of oregano and parsley. Serve while it's hot.