VT mastercause rice asia

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Mastersauce Rice Asian

 

Recipe By :Vegetarian Times Low-Fat & Fast

Serving Size : 6 Preparation Time :0:00

Categories : Asian

 

Amount Measure Ingredient -- Preparation Method

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

1 medium leek (white only) -- thinly sliced (1.5-cups)

1 cup baby carrots -- halved lengthwise

1/2 ounce Chinese dried black mushrooms (6 pieces) -- soaked

squeezed dry and sliced into thin strips

1 1/2 cups rice

3 tablespoons soy sauce

2 teaspoons brown sugar

3 cups vegetable broth

1/4 cup dry sherry

1/2 teaspoon cinnamon

1 piece fresh ginger root (2-inch) -- peeled, smashed

1 whole star anise

1 teaspoon sesame oil

 

In a large saucepan, mix all of the ingredients except the ginger, star anise,

and oil. Place the ginger and star anise on top of the mixture. Bring the

mixture to a boil over medium heat. Reduce the heat to a simmer and cook until

the rice is tender, 20 to 25 minutes. Remove the ginger and star anise. Drizzle

with sesame oil and gently fluff the mixture with a fork.

 

TIP - To smash ginger, flatten it with the back of a cleaver or wide-blade

knife.

 

PER SERVING: 195 cals; 5 g protein, 2 g fat, 38 g carbs, 1081 mg sodium, 1 g

fiber.

 

Source:

" Vegetarian Times Low-Fat & Fast Asian "

Copyright:

" Vegetarian Times Inc (Macmillan 1997: Page 59) "

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Per Serving (excluding unknown items): 312 Calories; 3g Fat (10.2% calories from

fat); 8g Protein; 60g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 1348mg

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

0 Other Carbohydrates.

 

NOTES : This recipe gets its name from the aromatic broth that is used to flavor

many Asian dishes.

 

Nutr. Assoc. : 3891 0 3130 0 0 0 0 0 0 0 3520 0 0