| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
California |
Rice, Salads |
4 |
servings |
INGREDIENTS
| 4 |
|
Dried black mushrooms |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Rice vinegar |
| 2 |
tb |
Vegetable oil |
| 1 1/2 |
ts |
Minced garlic |
| 1 |
ts |
Minced ginger |
| 2 |
ts |
Sesame oil |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Crushed red pepper |
| 3 |
c |
Cooked brown rice; preferably long-grain brown rice |
| 4 |
oz |
Lean ham slices; cut into matchstick pieces |
| 1/4 |
c |
Frozen peas; thawed |
| 1 |
sm |
Carrot; grated |
| 1 |
sm |
Red bell pepper; cut into matchstick pieces |
| 2 |
|
Green onions; trimmed with green tops, thinly sliced |
INSTRUCTIONS
VINAIGRETTE
SALAD
1. Soak mushrooms in warm water to cover for 20 minutes; drain. Cut off and
discard stems and thinly slice caps. set aside.
2. Combine vinaigrette ingredients in a small bowl and whisk until well
blended.
3. Place mushrooms, rice, ham, peas, carrot, bell pepper, and green onions
in a large bowl. Add vinaigrette and mix well.
EACH: 341 cals, 31%cff, (12g fat), 48g carbs, (4g fiber), 12g protein;
983 mg sodium, Vit. A and C.
To make 3 cups of Hinode California Brown Long Grain Rice: bring 2 cups
water to a rolling boil. Stir in 1 cup rice. Season with 1 tablespoon
butter or margarine and 1/2 teaspoon salt (optional). Reduce heat to low,
cover and simmer 50 minutes, or until all liquid is absorbed. Remove from
heat (do not stir) and let stand 10 minutes. Fluff with fork and serve
immediately. For firmer rice, use 1/4-cup less water and simmer for a
shorter time.
Recipe by: Hinode California Rice
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 10,
1999, converted by MM_Buster v2.0l.
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