Veg+J - Japanese vegs on sushi rice

[Guest guest]

variation: replace sea weed with a dark green like kale or spinach

 

 

 

* Exported from MasterCook *

 

Japanese Vegetables on Sushi Rice

 

Recipe By :Rose Elliot 2000

Serving Size : 2 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 cup Japanese round-grain rice

1 cup water

3 tablespoons rice vinegar

4 teaspoons sugar

1 teaspoon salt

FOR THE VEGETABLES:

1 carrot -- cut into matchsticks

4 ounces thin green beans -- trimmed and cut

into 2-inch lengths

4 ounces snow peas

8 scallions -- sliced

2 tablespoons tamari soy sauce

1 teaspoon sugar

1 sheet of toasted nori for garnish

2 teaspoons Gomasia -- see tip

or toasted sesame seeds

 

1. Wash the rice in a strainer under cold water until the water runs clear then

leave the rice to drain (and swell) in the strainer for 20 minutes.

 

2. Put the rice in a saucepan with the water Boil for 10 minutes, stir, then

boil for a further 5 minutes. Remove from the heat, cover, and leave for 15

minutes. Stir in the vinegar, sugar and salt.

 

3. Next, cook the vegetables. Add the carrot and beans to a saucepan of boiling

water. Cover and cook for 4 to 5 minutes, or until the vegetables are almost

tender, then add the snow peas and scallions, and cook for 2 minutes longer.

Drain, then mix with the soy sauce and sugar.

 

4. Divide the sticky rice between two warm plates. Spoon the vegetables on top,

then crumble or snip over the toasted nori and scatter with a little Gomasio or

toasted sesame seeds.

 

400cals, LT 1g fat

 

TIP - Gomasio or Gomashio: combine 5 measures sesame seed with 1 measure flaked

salt. Another option is to buy a nori gomasio blend at Asian market or health

food store.

 

TIP - NUTRITION: combines health-giving sesame seeds and nori. Nori is made from

layer seaweed and is a concentrated source of many nutrient, including iron,

carotene, niacin, and even protein.

 

Source:

" Vegetarian Express [iSBN 0304356263] "

S(McEdition):

" Hanneman (kitpath) on 11-Jun-2002 "

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

 

Per Serving (excluding unknown items): 488 Calories; 3g Fat (5.0% calories from

fat); 12g Protein; 108g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 2125mg

Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1/2 Fat; 1

Other Carbohydrates.

 

NOTES : " Easy, filling, and low in fat. This is best made with Japanese rice,

which clumps together as it cooks; however, I have also made it with risotto

rice, with round-grain brown rice -- the healthiest option but takes 40 to 45

minutes to cook -- and even, when really pressed, ordinary long-grain white

rice, mashed a bit to make it stickier. A delicious and unusual way of serving

vegetables. " --Rose

 

Nutr. Assoc. : 1699 0 0 0 0 0 0 3568 0 0 0 0 0 26987 1357 0

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

Links to Things Mastercook -+- free recipes