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CATEGORY CUISINE TAG YIELD
Grains Vegetarian Vegtime2 1 servings

INGREDIENTS

3 1/2 c Water
3 tb White miso
2 tb Peanut oil
1 sm Minced shallot; (about 2 Tbs.)
1 Piece fresh gingerroot; 1/4 inch
Peeled and minced; (about 1 Tbs.)
1 c Arborio rice
1/4 lb Fresh bok choy leaves
White core removed; leaves julienned
1/2 c Mirin; (sweet rice wine)
1 tb Tamari
Freshly ground black pepper; to taste
2 tb Almonds; up to 3
Toasted and chopped
OR dry-roasted peanuts; chopped
2 Green onions; thinly sliced

INSTRUCTIONS

In small saucepan, bring water to a gentle simmer over medium heat. Stir in
miso until dissolved. Reduce heat to low.
In separate saucepan, heat oil over medium-high heat. Add shallot and
ginger and stir until softened, but not browned. Add rice and stir for a
minute or two to coat with oil. Add bok choy and cook, stirring often,
until wilted, 4 or 5 minutes. Pour in mirin and stir until dissolved. Add a
ladleful of simmering miso to rice, stirring until broth is almost absorbed
before adding the next ladleful. Continue adding broth in this way until
rice is tender, and a thick, creamy liquid remains in the pan, about 20
minutes in total.
Taste-test rice to be sure it is fully cooked. Stir in tamari and pepper.
Adjust seasoning and remove from heat. Divide the risotto among four
serving plates. Garnish with a sprinkle of chopped toasted almonds or
peanuts and green onions.
PER SERVING: 261 CAL.; 5G PROT.; 10G TOTAL FAT (1G SAT. FAT); 38G CARB.; 0
CHOL.; 769 MG SOD.; 1 G FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 40
Converted by MM_Buster v2.0l.

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