Moosewood: Simple Asian Pilaf

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* Exported from MasterCook *

 

Simple Asian Pilaf

 

Recipe By : Moosewood Restaurant New Classics, page 148

Serving Size : 4 Preparation Time :0:00

Categories : *Grains Rice

Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 cup brown basmati rice

2 cups water

1/4 cup dried hijiki*

1/2 cup diced red bell peppers

1/2 cup diced celery

2 minced scallions -- up to 3

1 teaspoon vegetable oil

1/2 teaspoon dark sesame oil

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon grated fresh ginger root

1/4 cup toasted sesame seeds**

1 teaspoon salt -- or to taste

 

Serves 4. Preparation time: 50 minutes. Sitting time: 10 minutes

 

Colorful flecks of fresh vegetables glisten in this salad-like

pilaf. Serve it chilled in lettuce-leaf cups on a summer combo plate or

hot and steamy alongside almost any Asian fish or tofu dish.

 

Cut the vegetables close to the same small size and, if you prefer, use

white basmati rice. To save time, prepare the vegetables and seasonings

while the rice cooks and the hijiki soaks. This dish looks fabulous served

in shiny black enameled bowls.

 

Try Simple Asian Pilaf with East-West Stuffed Portabellos or Tofu in Black

Bean Sauce (see separate recipes).

 

In a saucepan, combine the rice and water. Cover and bring to boil; then

reduce the heat and simmer for about 40 minutes, until the water is

absorbed and the rice is tender but firm.

 

While the rice is cooking, soak the hijiki in boiling water to cover for 15

minutes. Drain and chop the hijiki to make about 1/2 cup.

 

Combine the bell peppers, celery, scallions, vegetable oil, sesame oil, soy

sauce, vinegar, ginger, sesame seeds, and salt in a large bowl. Add the

chopped hijiki and the cooked rice and stir well. Cover the bowl and allow

the pilaf to sit for 10 minutes so the flavors can marry.

 

*Hijiki can swell to yield different amounts depending on the type. Cut

hijiki swells more than uncut. If you buy cut hijiki, 2 tablespoons dried

should yield about 1/2 cup soaked and chopped - a good amount for this dish.

 

**Toast sesame seeds on unoiled baking tray in a conventional or toaster

oven at 350F for 3 to 5 minutes, until fragrant and golden brown.

 

PER 7.5-OUNCE SERVING: 261 CALORIES, 6.1 G PROTEIN, 7.4 G FAT, 44.2 G

CARBOHYDRATES, 1.3 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 815.7 MG

SODIUM, 5.2 G TOTAL DIETARY FIBER

 

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