Rice and Sorrel Mushroom Dashi - xp

[Guest guest]

Karen - do you have a policy about xposting?

I sent these fat-free recipes to eat-lf mailing list.

Would you rather not see xposts? Ideas?

-pat

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Rice and Sorrel Soup (Short-Grain)

Shiitake Dashi Stock

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* Exported from MasterCook *

 

Rice and Sorrel Soup (Short-Grain)

 

Recipe By : Rebecca Wood, THE SPLENDID GRAIN 1997

Serving Size : 1 Preparation Time :0:00

Categories : Lowfat Meatless

Soups Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 leek -- trimmed

cleaned and chopped

6 cups shiitake dashi stock -- see recipe

1/3 cup arborio rice

or short-grain white rice

6 cups finely chopped sorrel

or about 8-ounces

salt and black pepper -- to taste

 

This fat-free soup is a good first course for an otherwise rich meal. You

can make this soup with watercress, purslane, or lamb's quarter instead of

sorrel.

 

1. Combine the leek and just enough stock to cover in a medium saucepan

over high heat and bring to a boil. Reduce the heat, cover, and simmer for

5 minutes. Add the rice, the remaining stock, and salt. Raise the heat and

bring to a boild. Reduce the heat and simmer for 20 minutes, or until the

rice is tender. Remove from the heat. Stir in 5 cups of the sorrel.

sprinkle with black pepper. Adjust the seasoning. Ladle into individual

soup bowls, garnish with the remaining sorrel, and serve.

 

EMAIL from kitpath (Pat Hanneman) 3/99

 

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* Exported from MasterCook *

 

Shiitake Dashi Stock

 

Recipe By : Rebecca Wood, THE SPLENDID GRAIN 1997

Serving Size : 4 Preparation Time :0:00

Categories : Lowfat Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 6-inch strip kombu -- seaweed

3 dried shiitake mushrooms

6 1/2 cups water

 

Traditional Dashi is made with hana-katsuo (fish-flakes). This variation

substitutes shiitake mushrooms. The flavor seems more pleasing to Western

palates.

 

1. Soak the kombu and shiitakes in teh water for at least 30 minutes, or

preferably, for several hours or overnight.

 

2. Remove the shiitakes, cut off and discard the stems, and thinly slice

the caps. Return the caps to the water and heat, uncovered, over medium

heat. Attend the pot and remove the kombu just before the water boils.

Reduce the heat and simmer for 5 minutes. Remove the mushrooms from the

broth. Reserve the kombu and shiitake for another use. Makes 6 cups,

strained. Stock may be stored, tightly covered, in the refrigerator for up

to 3 days.

 

EMAIL from kitpath (Pat Hanneman) 3/99

 

 

 

 

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Nutr. Assoc. : 4879 0 0

 

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