| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Oriental, Rice, Salads, Vegan, Vegetarian |
4 |
servings |
INGREDIENTS
| 1 |
c |
Brown rice; preferably short grain |
| 1 3/4 |
c |
Water |
| 2 |
sm |
Carrots; diced |
| 1 |
|
Red bell pepper; diced |
| 1 |
|
Cucumber; diced |
| 1 |
ts |
Wasabi powder; dissolved in equal amount of water |
| 1 |
|
Sheet nori seaweed |
| 1 |
tb |
Toasted sesame seeds |
|
|
Fresh rinsed greens |
| 1/3 |
c |
Rice vinegar |
| 2 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 2 |
ts |
Fresh ginger root; grated |
INSTRUCTIONS
SAUCE
Bring the rice and water to a boil. Stir, cover, reduce the heat to low,
and cook until the rice is tender, 40 -45 minutes. (You could, of course,
cook the rice in a rice cooker.)
Combine the sauce ingredients, simmer for 5 minutes, set aside.
Blanch the carrots and peppers until just tender. (Although I think they
would be fine raw.)
Toss the rice, the wasabi paste and the sauce with the vegetables. Serve
the salad at room temperature or chilled. Just before serving, toast the
sheet of nori by briefly passing it over a flame or baking it for a minute
in a 300F oven, until it deepens in color. Crumble it.
Spoon the salad on the greens and sprinkle with the nori and toasted sesame
seeds.
Recipe by: Moosewood Restaurant Lowfat Favorites
Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Sep 10, 1998,
converted by MM_Buster v2.0l.
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