R&S: korean rice with daikon walnuts

[Guest guest]

described as rice with asian pesto

 

 

 

* Exported from MasterCook *

 

Korean Rice With Daikon and Walnuts

 

Recipe By :Rice and Spice: Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

2 cups long-grain white rice

3 1/2 cups water

salt

1/2 cup walnuts

1 cup peeled and sliced daikon

1 small hot green chile; halved -- lengthwise, seeded

1 teaspoon cider vinegar

freshly ground black pepper -- to taste

1 teaspoon dark sesame oil

1 tablespoon finely chopped fresh parsley -- frr garnish

 

1. Preheat the oven to 350F. In a medium saucepan, combine the rice, water, and

1/2 teaspoon salt and bring to a boil. Reduce the heat to low, cover, and simmer

for 15 to 20 minutes, or until all the water is absorbed. While the rice is

cooking, spread the walnuts on a baking sheet and bake, stirring once or twice,

until lightly toasted, about 5 minutes.

 

2. Let cool. In a food processor, pulse the daikon and chile until finely

chopped. Add the walnuts and process to a coarse puree. Add in the vinegar and

salt and pepper, to taste and blend well; set aside. When the rice is cooked,

remove from the heat, add the sesame oil, and fluff with a fork. Cover and let

stand for 5 minutes.

 

3. To serve, transfer the rice to a bowl and top with the walnut mixture and

chopped parsley.

 

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Per Serving (excluding unknown items): 433 Calories; 10g Fat (19.9% calories

from fat); 9g Protein; 77g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 17mg

Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : THIS flavorful topping, something like an Asian pesto, gets its

refreshing crunch from daikon, a large white radish used in many Asian cuisines.

Although long-grain white rice is suggested, try other varieties if you like.

 

Nutr. Assoc. : 0 0 0 0 3035 20103 0 0 0 0

 

 

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