Sesame Rice with Peppers & Peapods; the new internet ? · Thyme for Cooking

This was made with brown rice – but not the real brown rice that takes forever to cook.

This looks like brown Basmati and cooks in just under 20 minutes. I can buy 2 brands here, but I normally buy the Uncle Ben’s.

The other brand tends to be wormy. I really hate opening up a box of rice or oatmeal or bag of flour and seeing the telltale signs of an infestation. In case you don’t know the signs: there are tiny webs attaching whatever is in the container to the sides and top. It could be just 1 or 2 grains of rice if it’s early days. It could be a lot with visible tiny worms if it’s advanced.

When I wash the lettuce I check for slugs; when I open rice or cereal I check for worms. A long time ago a friend told me that if you find critters in your food it means the person producing the food doesn’t use a lot of pesticides. That is a good thing.

Doesn’t mean I have to eat the critters…. Or know that I’m eating the critters.

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Sesame Rice with Peppers & Peapods

Sesame Rice

A cross between a stir-fry and a pilaf, the snow peas and red pepper add color and crunch to quick-cooking brown rice.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Sides

  • 1/2 cup (3.3oz, 95gr)  brown rice, quick cooking
  • 1 cup (8oz, 250ml) chicken broth 
  • 4oz (125gr) snow peas, trimmed, cut into thirds
  • 1/2 red bell pepper, cut into matchsticks, then matchsticks in half
  • 2 tsp butter
  • 2 tsp sesame or walnut oil
  • 1 tbs soy sauce
  • 2 tsp sesame seeds, toasted
  • Cook rice in chicken broth according to package instructions.
  • When rice is almost done:
  • Toast sesame seeds. Remove.
  • Heat butter and sesame oil in a large nonstick skillet over medium heat. 
  • Add pea pods, red pepper, soy sauce and sauté 5 – 7 minutes, stirring frequently. Add brown rice and stir-fry quickly. 
  • Sprinkle with sesame seeds and serve.


To toast regular sesame seeds: Put them into a dry, nonstick skillet over medium heat. Toss or stir them about in the pan until lightly golden, 2 – 4 minutes.


  • Serving Size: 1/2 recipe
  • Calories: 311
  • Sugar: 5.1 g
  • Sodium: 685.6 mg
  • Fat: 11.9 g
  • Saturated Fat: 3.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 44.1 g
  • Fiber: 4.3 g
  • Protein: 7.4 g
  • Cholesterol: 12.7 mg

Keywords: rice, fried rice, peapods, peppers

Sesame Rice with Peppers

Also try Basmati with Peas & Parsley

I mentioned the storm we had a few days ago.

I said that it had fried our router but, not a problem, as we were scheduled to get hooked up to fiber optics with a new router on Tuesday.

The tech was here right on time and got our house all wired with the new cable. Sadly, (for us) he couldn’t connect the cable to the network. That required a different tech with different equipment.

That tech came on Thursday and had us hooked up in an hour. He came in the house, checked that the router was working, said his work was done, and left.

I looked at my computer, checked that the ethernet cable was properly connected.

No internet.

After a half hour of rebooting, restarting, rearranging the cables, etc., it occurred to me that maybe the lightening had damaged more than the old router.

The ethernet port on the motherboard is also fried.

I got mon mari‘s computer, the phones, the tablets, and the TV’s all working on the new router with wifi.

My computer does not half that capability.

I couldn’t find my old USB wifi adapter – I think I donated it when I got rid of mon mari‘s old computer.

Tomorrow, hopefully, the USB ethernet adapter I ordered will arrive and I can hook up my computer.

In the meantime, I’m practicing patience…..

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