Rice With Vegetables, Seaweed, and Sprouts Recipe
Posted on 11th of November, 2009 by Lévana
Last night’s demo, Super Foods Super Feast, was on a subject that is very dear to me: actually the subject of the cookbook I am currently working on: I can’t tell you how exciting this book will be, written with a major nutritionist, chock full of beautiful pictures. I am including a chapter on a dear friend of mine who lost almost unimaginable amounts of weight, without dieting, just by eating whole foods, and who is sharing her story in this book.You must try this rice dish: substantial and delicious enough to be a main dish. If you would like, just throw in some smoked turkey or cooked chicken.
6 cups water
2 cups short grain brown rice
3 tbsps olive oil
3 tbsps toasted sesame oil
6 cloves garlic
2″ piece ginger
3 cups sliced shitaki caps
4″ piece daikon, grated
1 bunch kale, leaves only, very finely chopped
1/4 cup hijiki, (health food stores), soaked in 1/2 cup hot water
3 cups soy bean sprouts
1/4 cup soy sauce
1/4 cup chopped cilantro
6 scallions, finely sliced
Bottled hot sauce to taste
Bring the water to boil in a wide heavy pot. Add the rice, reduce the flame to medium and cook, covered, 45 minutes.
Meanwhile, heat the oils in a large skillet. Finely grind the garlic and ginger and add to the skillet. SautÃ© for just one minute. Add the shitaki and sautÃ© 2-3 more minutes. Add the daikon and kale and sautÃ© 2-3 more minutes. Add the cooked rice and all remaining ingredients, and stir to combine. Cook 2-3 more minutes, only until cooked through. Serve hot.