INGREDIENTS

INSTRUCTIONS

copyright, Barbara Tropp 1999
Note 1: or hot chili oil to taste
Note 2: white and light green part only, slit lengthwise then cut crosswise
into 1/4" moons, rinsed, and/or -- 2 inner stalks celery with leaves, cut
crosswise into 1/4" moons
Note 3: to 1/2 lb napa cabbage, cut crosswise into 1/2" ribbons or into
1/2" squares
Lundberg's "jubilee" blend of brown and short-grain rice makes this an
exciting dish. Feel free to use short-grain white and/or brown rice in its
place.
1. Put the rice in a bowl, cover generously with cold water, then stir
while the water turns cloudy. Tilt the bowl to drain, add more cold water,
then repeat. Drain well.
2. Put the rice and water in a non-stick pot with a tight-fitting lid. (For
older rice that's dryer, you'll need a bit more water.) Bring the water to
a boil over high heat, then reduce the heat to its lowest setting and cover
the pot. (For an electric stove, move the pot to a coil pre-set to low.)
Cook the rice for 20 minutes. Don't remove the lid.
3. Transfer the pot to a cool burner and let it sit undisturbed for 10-15
minutes. Then remove the lid and fluff the rice with a wooden paddle or
spoon. If dry, sprinkle with additional water, stir to mix, and return the
covered pot to low heat 5-10 minutes until the water is absorbed.
4. Heat a non-stick wok or large, deep skillet over medium-high heat until
hot. Add the oils, swirl to coat the pan, then add the onions. Stir-fry
until translucent, then add the leeks and stir-fry until the onions turn
golden, adjusting the heat so they sizzle without scorching. Add the
carrots, toss to blend, then add the cabbage and toss to mix. Cover the pot
and let the vegetables steam until tender-crisp, 4-5 minutes, stirring
midway.
5. Add the rice and toss well to blend. Add the chicken and mix. Season
with salt to taste, then heighten the flavor with a generous sprinkle of
pepper-salt.
Serves 4 -5 as a one-bowl meal. (Leftovers steam up perfectly.)
Jeff enjoyed the flavor combinations in this.
Entered into MasterCook and tasted for you by Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 622.3 Total Fat 8.9g Sat Fat 1.6g Carb 82.3g Fib 3g Pro 49.1g
Sod 1220mg CFF 13.2%
Recipe by: Barbara Tropp
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Mar 07,
1999, converted by MM_Buster v2.0l.

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