Name: Lotus-Wrapped Rice
Ingredients: 4 Whole Lotus Leaves; To 5 Leaves; 2 c Short-Grain White Rice; 8 Chinese Black Mushrooms; Or Japanese Black Mushrooms; 2 c Cold Water; Spring Water Best; 2 tb Chili-Lemon Oil; Or Hot Chili Oil; 1 lg Carrot; Cut To 1/8" Dice; 4 sm Leeks; Note 1; 2 Stalks Celery; Note 2; 1 ts Kosher Salt; Note 3; 1/2 ts Roasted Szechwan Pepper-Salt; Note 4

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Asian	Asian, Low fat, Main dishes, Rice, Vegetables	8	servings

INGREDIENTS

4		Whole Lotus Leaves; To 5 Leaves
2	c	Short-Grain White Rice
8		Chinese Black Mushrooms; Or Japanese Black Mushrooms
2	c	Cold Water; Spring Water Best
2	tb	Chili-Lemon Oil; Or Hot Chili Oil
1	lg	Carrot; Cut To 1/8" Dice
4	sm	Leeks; Note 1
2		Stalks Celery; Note 2
1	ts	Kosher Salt; Note 3
1/2	ts	Roasted Szechwan Pepper-Salt; Note 4

INSTRUCTIONS

Note 1: or 1 large leek, white and light green part only, slit lengthwise
then cut crosswise into very thin moons, rinsed if necessary
Note 2: inner stalks celery with pale leaves, cut crosswise into thin moons
Note 3: Barbara uses [Diamond] brand
Note 4: I am sending a copy of her recipe for this also...as well as for
her chili-lemon oil.
The northern Chinese-style version of the Cantonese dim-sum dish, this is
done with shortgrain white rice instead of sticky rice. The lotus leaves
give the rice a flavor like green tea.
Makes 8 rice packets.
1. Cover the lotus leaves with cold water and let soak several hours or
overnight. Drain.
2. Cover the mushrooms with cold water and let soak until soft, ideally
overnight. Drain and squeeze to remove excess water. Snip and discard
stems, then cut caps into a fine dice.
3. Put the rice in a bowl, cover generously with cold water and stir. Tilt
the bowl to drain, add more cold water, then repeat 4-5 times until the
water turns mostly clear. Drain well.
4. Combine the mushrooms, sausage, 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, then set the pot
aside undisturbed for 20 minutes more. Spoon the rice into a large bowl and
fluff with a wooden paddle or spoon.
5. Heat the oils in a skillet over moderate heat. Add the carrot, leeks and
celery, and stir until hot. Sprinkle with salt and pepper-salt, and stir to
combine. Scrape the mixture over the rice and toss with your hands. Toss
with more salt and pepper-salt to taste. The mixture should be keenly
seasoned.
6. Cut, wrap and tie the leaves as demonstrated, using a cup of rice per
package. Steam over high heat 10-15 minutes, then serve.
Notes: Look for lotus leaves without holes. When you wrap them, put the
green side in.
Entered into MasterCook and tasted for you by Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 235.4 Total Fat 3.9g Sat Fat 0.5g Carb 45.5g Fib 2.5g Pro 4.2g
Sdo 372mg CFF 14.9%
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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