BASMATI AND BLACK RICE JUK

[Guest guest]

This is part 2 of a vegetarian Thanksgiving dinner from the exec chef

at Heart Beat. Juk is a very creamy, smooth soup made from rice,

popular in Asia.

 

ASIAN PEAR SALAD

WINTER VEGETABLE STEW

BASMATI AND BLACK RICE JUK

 

Ellen

 

* Exported from MasterCook Mac *

 

BASMATI AND BLACK RICE JUK

 

Recipe By : Michel Nischan

Serving Size : 1 Preparation Time :0:00

Categories : Rice Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Thai black rice

3 cups water

4 cloves roasted garlic -- (4 to 6)

1/3 cup basmati rice

3 cups water

1 teaspoon freshly grated horseradish

Salt and pepper -- to taste

 

Place the Thai black rice and 3 cups of water in a medium saucepan and

simmer over a medium-low heat, stirring constantly. Simmer 2 hours

(stirring occasionally) or until the rice has completely dissolved into the

water. You should have a liquid the consistency of creamy potato soup.

Add 1/2 of the roasted garlic and simmer 5 minutes more. Pass through

a fine mesh strainer. While the Thai black rice is cooking, place the

basmati rice and 3 cups of water in a medium sauce pot and repeat all

the steps you followed to cook the black rice juk. In addition to the

garlic, add the horseradish to the basmati juk before passing through

mesh strainer. The basmati juk should take 30 minutes less in total

cooking time.

 

Yield: 6 cups

 

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 395 Calories; 2g Fat (4% calories from fat); 9g Protein;

84g Carbohydrate; 0mg Cholesterol; 93mg Sodium

Food Exchanges: 5 Starch/Bread; 1 Vegetable

 

Serving Ideas : 2000 Thanksgiving

 

 

Nutr. Assoc. : 1262 0 3505 0 0 734 0

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