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
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