Fried Basmati Rice

By: Jessica Porter

 

Makes 2-4 servings.

 

Ingredients:

• 1 red pepper
• 1-2 Tablespoons toasted sesame oil
• 1 onion, diced
• 1 pinch sea salt
• 1 carrot, diced or cut into matchsticks
• Dash umeboshi vinegar
• 2 cups cooked basmati rice
• 1-2 teaspoons shoyu
• 3 Tablespoons spring water
• 10 snow peas, sliced into medium pieces
• Kernels from 1 ear corn or ½ cup frozen corn
• 1 scallion or a small amount of watercress, chopped

 

Directions:

1.   Roast the red pepper over a medium flame, turning often to blacken it all over. Place it in a paper bad for 10 minutes to let sweat. Remove from the bag and peel off skin. Cut into slices and then dice.

2.   Heat oil over medium heat in skillet. Add onion, a pinch of salt, and sauté until translucent. Add carrot and sauté 2 minutes. Add red pepper and a dash of umeboshi vinegar to preserve its red color. Mix in rice and season with shoyu. Sprinkle water and place snow peas and corn on top of rice. Cover and let cook 5 minutes. Mix with scallion or watercress. Serve.

 

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Crispy Rice Treats

By: Jessica Porter

 

Makes 8 servings.

 

Ingredients:

• 1 cup brown rice syrup
• 2/3 cup peanut butter (or try almond, cashew, even hazelnut butter)
• Healthy dash of umeboshi vinegar
• Healthy dash of vanilla
• 4 cups crispy brown rice cereal
• Cinnamon, nutmeg, raisins, roasted almonds, peanuts or cashews to taste (optional)

1.   Over a medium flame, heat up brown rice syrup, peanut butter, vinegar, vanilla and, if desired, optional ingredients stirring constantly until the mixture is smooth, thinned out and bubbling a little.

2.   Pour cereal into mixing bowl. Add rice syrup mixture to it and blend well with a wooden spoon. Pour into an oiled pan and flatten with a wet spatula. Let cool. Slice and serve.

Really decadent variation: Reduce peanut butter to one half cup, and add 1/2 cup grain-sweetened, non-dairy chocolate chips. Melt them into the mixture and continue as written. You may need to hide these under lock and key.