Repost Sushi Rice

[Guest guest]

Sorry to everyone out there with earlier versions of Mastercook. I forgot to

post this in the dual format the first time.

 

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " September 22, 1999 " >

<Summ>

<Nam>

Hijiki No Chirashizushi

</Nam></Summ>

<RcpE name= " Hijiki No Chirashizushi " author= " " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Hijiki No Chirashizushi

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 cups rice

2 1/2 cups water

1/4 cup rice vinegar

1 teaspoon salt

1/2 cup hijiki -- softened

10 ounces chopped carrot

10 ounces nanohana (rape shoots) -- chopped

2 tablespoons soy sauce

 

Cook rice in water until done. Place it in a wide and shallow plate. Put

vinegar and salt into a saucepan and heat them gently until the salt is

disolved. Sprinkle the vinegar mixture over the rice, and blend well, while the

rice is still warm. The rice shouldn't be soggy so don't add too much vinegar.

 

Boil hijiki, carrot and nanohana with soy sauce until the vegetables are tender.

Mix the vegetable mixture in with the rice and allow to cool.

 

Description:

" Sushi Rice with Hijiki Seaweed and Vegetables "

Source:

" Vegetarian Journal "

S(Vegetarian Journal):

" "

Copyright:

" September/October 1999 "

 

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

 

Per serving: 372 Calories (kcal); 1g Total Fat; (1% calories from fat); 8g

Protein; 82g Carbohydrate; 0mg Cholesterol; 1079mg Sodium

Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Broccoli may be substituted for nanohana.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " rice " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " water " unit= " cups " qty= " 2 1/2 " ></IngR>

<IngR name= " rice vinegar " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " hijiki " unit= " cup " qty= " 1/2 " >

<IPrp>

softened

</IPrp>

</IngR>

<IngR name= " chopped carrot " unit= " ounces " qty= " 10 " ></IngR>

<IngR name= " nanohana (rape shoots) " unit= " ounces " qty= " 10 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " soy sauce " unit= " tablespoons " qty= " 2 " ></IngR>

<DirS>

<DirT>

Cook rice in water until done. Place it in a wide and shallow plate. Put

vinegar and salt into a saucepan and heat them gently until the salt is

disolved. Sprinkle the vinegar mixture over the rice, and blend well, while the

rice is still warm. The rice shouldn & apos;t be soggy so don & apos;t add too much

vinegar.

 

Boil hijiki, carrot and nanohana with soy sauce until the vegetables are tender.

Mix the vegetable mixture in with the rice and allow to cool.

</DirT>

</DirS>

<Desc>

Sushi Rice with Hijiki Seaweed and Vegetables

</Desc>

<Srce>

Vegetarian Journal

</Srce>

<AltS label= " Vegetarian Journal " source= " " />

<CpyR>

September/October 1999

</CpyR>

<Note>

Broccoli may be substituted for nanohana.

</Note>

</RcpE></mx2>