Veggie Life: Summer, 2001: Brown Sushi Rice

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* Exported from MasterCook *

 

BROWN SUSHI RICE

 

Recipe By :Robin Asbell

Serving Size : 0 Preparation Time :0:00

Categories : Small Bites and Sides

 

Amount Measure Ingredient -- Preparation Method

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

2 cups short-grain brown rice -- well rinsed

3 cups water

1 3 x 3 -- ¥

inch -- ¥

1 piece kombu (optional)

1/2 teaspoon salt (optional)

2 tablespoons brown rice syrup -- sugar, or 2

teaspoons fructose

1 tablespoon brown rice vinegar or umeboshi plum

vinegar

 

1. In a medium saucepan with a tight-fitting lid, com-

bine rice, water, and kombu and salt, if using. Bring

to a boil over high heat. Stir to level, reduce heat to

medium-low, cover, and simmer 40 to 45 minutes,

until rice is tender. Turn off heat and let stand, cov-

ered, for 10 minutes. Discard kombu.

2. In a small bowl, stir together rice syrup, sugar, or

fructose and vinegar until sweetener dissolves. Pour

mixture over rice and fold to mix, using a fork or rice

paddle. Spread rice on a large platter to cool. Stir

often, being careful not to break grains. Rice is ready

when it has cooled to room temperature. Cover with a

damp towel while assembling sushi.

VEGAN

PER cup: 291 CAL (8% from fat), 7g PROT, 3g FAT, 67g CARB, 23mg

SOD, Omg CHOL, 5g fiber

 

 

Source:

" Veggie Life, Summer 2001 "

Yield:

" 5 cups "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 21mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0