| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Grains |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Unrefined sesame oil |
| 1 |
|
Onion, chopped |
| 3 |
c |
Cooked short-grain, or |
|
|
slightly sticky rice |
| 2 |
T |
Rice flour, or other flour |
| 1/4 |
c |
Lowfat milk or soy milk |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
Leftover rice has been the inspiration for many innovative dishes in
Rebecca's home. This is one of the most successful. You could serve it
with eggs-over-easy and a rasher of bacon or as it: a substitute for
hash brown potatoes. Heat the oil in a 7-inch heavy skillet over
medium heat. Add the onion and saute for 5 minutes. Combine the rice,
flour, milk, salt and peper and spread evenly over the onion, pressing
down firmly to pack. Cover and cook for about 20 minutes, or until the
bottom is golden and the rice is set. Carefully invert onto a serving
plates. Cut into wedges and serve hot. PANTRY: Short Grain Rice has
almost round kernels that cling together once cooked because of its
high percentage of the starch, amylopectin. This rice is slightly more
nutrient dense than medium or long grain rice, and is preferred in the
macrobiotic diet. EACH 290 CALS, 8G FAT (24%) estimated by mastercook.
Recipe by: Rebecca Wood, THE SPLENDID GRAIN 1997 Posted to EAT-LF
Digest by PatHanneman <kitpath@earthlink.net> on Mar 09, 1999,
converted by MM_Buster v2.0l.
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