Eight-Treasure Rice

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* Exported from MasterCook *

 

Eight-Treasure Rice

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 154

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons tamari sauce

1 tablespoon toasted sesame oil

1/8 teaspoon cayenne pepper

1 tablespoon canola oil

1 small red bell pepper -- seeded

deribbed and finely chopped

1 cup finely shredded cabbage

1 carrot -- finely grated

1/4 cup minced scallion

1 garlic clove -- minced

1 teaspoon minced fresh ginger

3 cups cold cooked rice

2 tablespoons sesame seeds

2 tablespoons minced fresh parsley

 

Serves 4

 

Studded with jewel-toned vegetable treasures, this rice can be a meal in

itself, but it adds a colorful touch to the meal when used as a bed for

salmagundi. This recipe needs to use cold cooked rice for best

results. Use the Brown Rice with Love (see separate recipe).

 

Combine the tamari, sesame oil, and cayenne in a shallow bowl. Heat the

canola oil in a large skillet over medium heat. Add the bell pepper,

cabbage, carrot, and scallion and stir-fry for 2 minutes. Add the garlic

and ginger and stir-fry until fragrant, about 30 seconds. Stir in the

tamari mixture. Add the rice and stir- fry until heated through and well

combined about 5 minutes. Serve garnished with sesame seeds and parsley

 

 

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