| 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.
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”