Veggie Life, Summer, 2001: Sushi Rice with Millet

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* Exported from MasterCook *

 

SUSHI RICE WITH MILLET

 

Recipe By :Robin Asbell

Serving Size : 0 Preparation Time :0:00

Categories : Small Bites and Sides

 

Amount Measure Ingredient -- Preparation Method

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1 cup sushi rice -- well rinsed

1 cup millet -- well rinsed

2 cups water

3 tablespoons sake (optional)

1/4 cup rice vinegar

1 tablespoon sugar

1/2 teaspoon salt

 

1. In a medium saucepan with a tight-fitting lid, combine rice, mil-

let, and water. Bring to a boil over high heat. Stir to level, reduce

heat to medium-low, cover, and simmer 10 minutes, until rice is

tender. Turn off heat and let stand, covered, for 10 minutes.

2. In a small bowl, combine sake, if using, vinegar, sugar, and salt.

Stir until sugar disolves. 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: 242 CAL (6% from fat). 6g PROT. 2g FAT. 49g CARB. 183mg SOD. Omg

CHOL. 3.2g fiber

 

 

Source:

" Veggie Life, Summer, 2001 "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 1493 Calories; 10g Fat (6.2% calories

from fat); 34g Protein; 318g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol;

1111mg Sodium. Exchanges: 20 Grain(Starch); 2 Fat; 1 Other Carbohydrates.

 

 

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