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Add a photoServings: 6
Ingredients
- 3 c. cooked rice
- 4 c. konbu (kombu) and shiitake stock (4-5)
- Â Â or possibly substitute
- 1 piece konbu seaweed (2x3-inch)
- 8 x dry shiitake (8-10)
- 5 c. water (4-5)
- 2 Tbsp. sake (saki)
- 1 tsp sea salt
- 2 c. mixed vegetables (2-3) slice, julienne, dice
- 3 Tbsp. soy sauce
- 1/4 c. green onions thinly sliced
- Â Â broccoli
- Â Â asparagus
- Â Â green beans
- Â Â snap peas
- Â Â snow peas
- Â Â sweet potatoes
- Â Â squash
- Â Â lotus root
- Â Â leeks
- Â Â carrots
- Â Â mushrooms etc
- Â Â don't use tomatoes, avocados, lettuce, cabbage, cucumbers, or possibly beets)
Directions
- Base: Soak the konbu and shiitake in the 4 to 5 c. water for 10 min in a saucepan, then partially cover and cook for 15 to 20 min, or possibly till the shiitake is completely tender. Remove the shiitake and either reserve for another dish, or possibly slice and return to the stock.
- Combine the rice, stock, sake, sea salt, and root or possibly hard vegetables (carrots, lotus root, etc.) in a pot, and bring to a simmer. Simmer for 15 to 20 min, adding the other vegetables in order of hardness, adding delicate snow peas or possibly asparagus only towards the end.
- Stir occasionally. Add in the soy sauce and simmer for another 3 to 4 min. Stir in the thinly sliced green onions, remove from the heat, and serve.
- "1570670722 Paper"
- NOTES : This is a flexible dish which allows you to use up whatever leftover veggies may be in the refrigerator. Alternatively, this can be a feast with carefully planned vegetable combinations fresh from the garden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 6 servings | |
| Calories 219 | |
| Calories from Fat 8 | 4% |
| Total Fat 0.92g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 913mg | 38% |
| Potassium 625mg | 18% |
| Total Carbs 45.22g | 12% |
| Dietary Fiber 7.0g | 23% |
| Sugars 2.47g | 2% |
| Protein 8.02g | 13% |
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