Goldie
03-01-2007, 09:07 AM
I made this the other night with the Savory Hoisin Fish. I'm not 100% sure about the Hoisin Fish recipe, it was fine, (but I'll probably keep searching for my perfect Asian fish recipe), but this rice recipe I found to go with is a keeper.
* Exported from MasterCook *
KUMAI HARVEST MISO RISOTTO
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rice Success
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon shallots -- minced
1 tablespoon garlic -- minced
1 tablespoon ginger -- minced
1 cup Kumai Harvest rice -- I used Japanese sticky rice
1/4 cup sake
3 cups hot miso soup
2 tablespoons butter
Juice of ½ lemon
Canola oil to cook
Salt and pepper to taste
Heat a medium saucepan coated with oil over medium heat. When the oil shimmers, add the shallots, garlic and ginger and saute until soft, about 3 minutes. Add the rice and saute for 3-4 minutes, making sure that each grain is coated with the oil.
Deglaze the pan with the sake and cook until the sake has evaporated into the rice mixture.
Add 1 cup of the miso soup and continue to cook, stirring, until the liquid is absorbed. Continue adding the miso soup in ½ cup measurements, allowing each addition to be absorbed before adding the next, until the rice is tender and creamy.
Add the butter and the lemon and season to taste with the salt and pepper.
Created by
Chef Ming Tsai
http://www.kumaiharvest.com/recipes/ming_misoris.htm
Cuisine:
"Asian"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 60 Calories; 6g Fat (84.3% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 60mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
KUMAI HARVEST MISO RISOTTO
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rice Success
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon shallots -- minced
1 tablespoon garlic -- minced
1 tablespoon ginger -- minced
1 cup Kumai Harvest rice -- I used Japanese sticky rice
1/4 cup sake
3 cups hot miso soup
2 tablespoons butter
Juice of ½ lemon
Canola oil to cook
Salt and pepper to taste
Heat a medium saucepan coated with oil over medium heat. When the oil shimmers, add the shallots, garlic and ginger and saute until soft, about 3 minutes. Add the rice and saute for 3-4 minutes, making sure that each grain is coated with the oil.
Deglaze the pan with the sake and cook until the sake has evaporated into the rice mixture.
Add 1 cup of the miso soup and continue to cook, stirring, until the liquid is absorbed. Continue adding the miso soup in ½ cup measurements, allowing each addition to be absorbed before adding the next, until the rice is tender and creamy.
Add the butter and the lemon and season to taste with the salt and pepper.
Created by
Chef Ming Tsai
http://www.kumaiharvest.com/recipes/ming_misoris.htm
Cuisine:
"Asian"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 60 Calories; 6g Fat (84.3% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 60mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0