Monday, August 30, 2010

Mixed Grain Rice

Can you believe that the greenhouse is even more finished than this now? It has rafters! Soon it will have a roof and a door and it will be finished! Here are (from right to left) Theresa, Dan, and Alyssa showing it off.

And now, for some recipes.

Gillian says:

Medium grain, Japanese-style white rice is one of my major comfort foods, especially for breakfast. I love it with a super-fast donburi-style egg on top (lightly beat an egg with a couple teaspoons each of soy sauce and agave syrup or mirin, then cook like scrambled egg; while it's still soft and somewhat undercooked, put it on top of hot rice and eat.)

In Japan I often saw multi-grain rice mixes, but I never tried them. They looked to contain flattened barley flakes and millet along with white rice. Today I made my own multi-grain rice by taking 1 1/2 cups of rice (that is two "rice cooker cups") and adding 2 tablespoons of quinoa and 1 tablespoon of amaranth. I washed the rice and cooked it as usual in the rice cooker, adding a little extra water (I filled it to the 2 1/4 cups line). It turned out delicious and perfectly cooked--I would definitely make rice like this again. The amaranth grains were like tiny sparkling caviar balls and the quinoa added a nutty flavor, while the white rice kept it all soft and mild. I ate this rice smeared with a little ume shiso paste and wrapped in sheets of seasoned nori. Any kind of nori is OK by me, but Korean nori sheets with sesame oil and lots of salt are my #1. You can get dozens of kinds at Uwajimaya or a smaller but perfectly adequate assortment of nori choices at Anzen, and People's Co-op even sells a version that is from Oregon-grown seaweed. When I get into a rice mood I will make a rice-cooker full in the morning and eat it for breakfast, lunch, and dinner!

For the sake of continuity, here's a portrait of State Fair, the tomato of my dreams, which is going to be ripe very soon:

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