|
I used butternut squash in the recipe. The OH was rolling her eyes while I was making this but after a large plate went back
for seconds. We had left overs today and she said "It is as good as I remember."
SERVES 4
1 1/2 cups cooked brown rice
1 1/2 cups adzuki beans, cooked
1 sheet dulse seaweed, torn into small pieces
2 tablespoons tan sesame seeds, roasted
1/4 cup vidalia onions, diced
1/4 cup squash or pumpkin, diced
1/2 cup scallions or leeks, finely chopped
dark sesame oil, to taste
2-3 tablespoons water
tamari soy sauce (or Braggs)
2 teaspoons hing (or more to taste)
fresh ground black pepper
1. Note: The original recipe called for 2 tbsp dark sesame oil. I did not use that amount. If I feel I need it as in
this recipe I will add drops until I get to the correct taste for me. Feel free to use the 2 tbsp if needed. And to add it
where I omitted it and not add it where I put it inches.
2. Heat oil in a cast iron skillet.[Note I omitted this and used water].
3. Add the onions and sauté for 1 to 2 minutes. Place the squash or pumpkin and rice and beans on top of the onions.
Add several drops of water and several drops of soy sauce. Add the sesame oil. Also add the Hing and the pepper.
4. Cover and reduce the flame to low. Steam the rice and vegetables until hot. Remove the cover, and place the scallions
or leeks on top of the rice.
5. Add several more drops of soy sauce. Cover and cook 1 to 2 minutes until the scallions or leeks are tender and bright
green. Remove the cover, mix in the sesame seeds, taste and adjust seasonings and place in a serving dish.
|
