INGREDIENTS

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.  Cover the lotus leaves with cold water and let
soak several hours or  overnight. Drain. 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. 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. 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. 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. 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  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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