Posts tagged ‘rice’

Curry quinoa lentils and brown rice


It’s the end of the month and I’ll push this one over the finish line. I like to get at least one post per month. This is healthy whole grains, high in protein, tasty, and way easy. And everyone should have a rice cooker.

Curry quinoa lentils and brown rice pilaf(?)

  • 2/3 cup quinoa
  • 2/3 cup brown rice
  • 1/3 cup lentils (any type that is whole with skin)
  • 1 tbsp curry powder
  • 1 bay leaf
  • 1 dried chili
  • 1 tsp salt
  • 1 tbsp olive oil
  • 2 1/2 cup water


Wash and strain the grains, if you aren’t washing it then you’ll need more water (1/2 cup), but quinoa requires washing. Put everything in a rice cooker, and let it cook on regular.

If using the stove top, put everything into a small heavy bottom and bring to a boil with the lid on, then turn it down to a low simmer and cook covered for 35-40mins. Remove bay leaf and chili, give it a mix in the pot before serving.

You can use vegetable or chicken stock if you like, just watch the salt. This goes great with almost anything.



September 30, 2009 at 9:46 am 3 comments

Egg (nori) roll

I was inspired by Japanese ‘big rolls’, which are usually large (1 + 1/2 sheets of nori to wrap around) with an omelet center and other stuffing. This is a smaller, quicker, lazier version with all the fillings cooked together as one. Making nori rolls gets easier with practice and bamboo rolling mats. Also remember to use plastic wrap on the bamboo mat to help keep it clean.

Nori Egg Roll (3 rolls)

  • 2 cups cooked sushi rice (1 cup raw)
  • 3 tbsp seasoned rice vinegar (if unseasoned, add 1 tsp sugar, 1/2 tsp salt)
  • 3 sheets of nori
  • 3 eggs
  • oil for pan
  • 1 1/2 cup raw baby spinach
  • 4 shitake mushrooms
  • 2 tsp mirin
  • 3/4 tsp salt
  • sesame seeds (optional)
  1. Mix rice vinegar into warm (cooked) rice, set aside. Beat the eggs with half the salt in a bowl, set aside.
  2. Cut mushrooms into thin strips and roughly chop up the spinach if the leaves are large.
  3. Heat up a small pan (cast iron or nonstick 6-8in) medium high, add oil (2 tsp), then mushrooms, spinach, mirin and salt; cook until spinach is wilted.
  4. Pour spinach mixture into bowl of beaten eggs and mix to combine.
  5. Heat pan up again medium high, add more oil to coat pan. Pour eggs into pan, spread out the spinach and mushrooms.
  6. When edges set after a minute or so, fold 2 opposite sides towards the center, ending with something rectangular in shape.
  7. Turn heat low and finish cooking till it’s no longer runny in the center. You can try to flip it over or just put a lid on it for a minute or so. Cut egg into 3 equal long strips.
  8. Spread 1/3 of the rice on 3/4 of the nori sheet.
  9. Put a strip of egg on the part of the sheet with no rice.
  10. Roll it up starting from the egg end, using the bamboo mat to roll and press.
  11. Cut roll up into 6 or 8 pieces, and sprinkle on sesame seeds.
I don’t think you need any soy sauce, everything is already seasoned.

July 10, 2008 at 10:18 am 7 comments

Rice porridge for what ails you


Right now, I fear I will catch what the hubby has (fever, aches, and coughs). He never gets this sick usually. I’m keeping him hydrated, and made rice porridge (not the one pictured, that was from weeks ago). By the time he’s better, my immune system will probably give in. And this will be his instructions. I don’t expect him to be able to make anything more than just the rice porridge part.

Rice porridge

  • Dashi:
  • 2 quarts water
  • 5x8inch piece of kombu
  • 1/2 cup bonito flakes
  • 1 1/2 cup white rice (long or short grain)

teadashibag.jpg small cooked piece of kombu, used bonito tea bag, pack of tea bags

Put water, kombu and bonito flakes (in tea bag/dashi bag/or tied up cheese cloth) in pot. Cover, bring to a boil on medium, let simmer for a minute or two, then turn off heat, and remove the kombu and bonito package. Kombu will expand when cooked. For a vegan dashi; use kombu and one dried shitake mushroom. Or simply make it with only water.

Rinse rice with cold water and add to dashi. If using a regular pot on stovetop, bring to boil and let simmer on low for 90mins to 2hrs. When using a rice cooker you can just put it in and let it run on porridge mode, but make sure you know what the maximum capacity for porridge is. If using a pressure cooker (making sure you are well with in the max fill line) secure the lid, and bring to a boil, locking in the lid. On medium low, let it cook for 20-25mins. After turning off the heat and letting the pressure dissipate, take the lid off, stir (add more water if it seems to be too thick) and simmer for another 5-10mins.


Kombu enoki relish

  • Kombu leftover from dashi
  • 1 large package of enoki (about 1 3/4 cup worth when chopped)
  • 3/4 cup water
  • 3-4 tbsp of soy sauce
  • 2 tbsp of mirin

Cut kombu into small 1/2 -3/4 inch pieces. Cut enoki into 3/4 -1 inch long segments. Combine kombu, enoki with water, soy, mirin in small pot and bring to a boil, simmer on medium till the liquid is mostly gone and you are left with a syrupy sauce. Sprinkle on sansho pepper at the end.

Nori sauce

  • 4 sheets of nori, torn into small pieces
  • 2 shitake mushrooms sliced 1/4 inch thick
  • 1/4 water
  • 2 tbsp of soy sauce
  • 1 tbsp mirin
  • 1 tsp sake (optional)
  • 1 tsp sesame seeds

Combine nori, mushrooms, soy, mirin, sake, and water in small pot and bring to a boil, simmer on medium till the liquid is mostly gone and you are left with a syrupy sauce. Sprinkle on sesame seeds at the end.

Spinach with sesame

  • 2 cups baby spinach
  • 1 clove garlic chopped
  • 2 tsp oil (olive or canola)
  • 1 tsp sesame oil
  • 1/2 tsp sesame seeds
  • 1/4 tsp salt

Heat skillet on medium high, add oil, garlic and sesame seeds, then add in the spinach. Stir and cook till spinach just wilts, turn off heat, add in salt and sesame oil, toss and mix well.

Addition sides

  • ume (umeboshi)
  • fish (hot smoked mackerel or salmon, fish cake)
  • egg (hard/soft boiled)
  • edamame

Wish spring was here already.lina-sm.gif

March 27, 2008 at 5:41 am 1 comment

Palappam, Indian rice pancake


According to wikipedia; appam’ is fermented bread usually prepared with finely powdered rice flour. Palappam has a crisp lacy edge from being cooked in curved pans like woks.

The first time I had tried them was at a Sri Lankan restaurant in Staten Island, they called them hoppers (not to be confused with string hoppers which I had done at another Sri Lankan restaurant).

An egg goes on every fourth one (optional?), and I tried to keep the yolk runny. I used the recipe from Salt and Pepper, a simple recipe with really helpful photos, using just rice flour, coconut milk, and yeast. From what is I saw of all the rest of the recipes online, you basically need some raw rice and cooked rice. I took 2 tablespoons of rice flour and cooked it with some water to form a paste, the “kurukku” part (to be mixed with raw rice flour, can of coconut milk, and yeast). It ferments overnight, so plan ahead. In the morning the batter was thick and needed to be thinned out. The first one stuck to the pan, but the rest worked out great. This broke in my newly seasoned wok. Overall, it was much easier than I had expected. Unfortunately I didn’t have a good Sri Lankan fish curry to go with it. You can also eat it with sweet accompaniments instead of savory. They have a slight tangy coconut flavor and fluffy texture.



March 16, 2008 at 5:10 am 3 comments

Obento, packing lunch…

japanese food pyramid
(This is a Japanese food pyramid poster sponsored by some major food corporations, I believe the official government one is far larger and includes categories for fermented foods and sea vegetables.)

    I usually just pack leftovers as a lunch for the hubby. When there are no leftovers, he sometimes leaves in morning with a banana and an orange and calls it a meal. With our families always insisting he’s too thin, I try feed him as often as I can. Usually in addition to dinner, he eats most of my baked goods and I pack him lunch when he’s substitute teaching. Here’s an example of my obento (not the cutest or most elaborate).

    1 1/2 cup cooked short grain rice
    1 tsp red shiso furikake (rice seasoning)
    1/2 sheet nori (cut into small strips)
    1 egg (beaten w/ dash of salt & pepper)
    3 shitake mushrooms
    1 korean pepper
    1 tsp sesame
    2 tsp mirin
    1 tbsp oil
    handful of (1 cup) baby spinach
    4 cherry tomatoes (halved)

      Cook rice according to package (I used a rice cooker and added some mixed grains). Cut mushrooms and peppers into strips. Heat up a small pan, add oil and then sesame seeds. Give it a few seconds for the sesame seeds to toast up and then throw in the mushrooms and peppers. Cook till mushrooms have shrunk and the peppers soften, then add the mirin and the spinach, stir till they wilt. I put the veggies in one corner of the dish, and the rice on the other half. With a hot pan coated in oil, pour the beaten egg in and swirl around. It should spread out thin like a crepe, and fold it over on itself twice to get a wedge. Stick in the egg and tomatoes, and sprinkle the rice with nori and furikake. You can make it completely vegan by replacing the egg with tofu or natto (for the adventurous). I think I got in a good chunk of the food pyramid, and I applied the principles of washoku (balance of colors and flavors). Made me feel like a Japanese housewaifuu.

      lina-sm.gif L

      January 31, 2008 at 11:21 am Leave a comment

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