i can explain later. maybe. maybe the title is self-explanatory so i don't have to
DH
29 June 99
taught by Ann S.
3 cups short grain brown rice
1 cup black beluga lentils
5 3/4 cups spring water
1 6" strip kombu, rinsed, soaked 10 minutes, and diced
1 Tbsp tamari
1 bunch parsley, minced
1/2 bunch scallions thinly sliced on diagonal
2 or 3 carrots cut in matchsticks, blanched 10 seconds
- equal amount of daikon cut in matchsticks, blanched 20 seconds
1/2 to 3/4 package Oindo Pickled Ginger, minced
6 sheets nori cut in 1 1/2 inch x 1/4 inch strips
A) Wash and drain rice and lentils separately.
B) Dry roast rice over medium heat until lightly golden.
C) Dry roast lentils over medium low heat until dry and hot but not cracking and popping.
D) Meanwhile, boil water and kombu in pressure cooker.
E) Mix lentils into rice. Add to vigorously boiling water.
F) Add tamari. Secure lid of pressure cooker. When pressure is up time 50 minutes as cook with a heat diffuser under pot.
G) Remove grain from pressure cooker to a wide baking pan so that there is a broad surface area to promote cooling.
H) Mix all ingredients. Some pickling juice may be included. Add nori last.
1 bunch collard greens cut in thin ribbons
1 ounce arame rinsed briefly
2 medium onions sliced in 1/2 moons
1 Tbsp tamari
Spring water and salt
A) Boil 3 cups water. Add arame. Simmer covered 10 minutes. Add tamari. Simmer uncovered until most of water is absorbed. Remove arame with oil skimmer.
B) Boil a separate 3-4 cups water. Blanch onions 1 minute. Add collards to boiling water. Time 2 or 3 minutes. Remove promptly.
C) Mix arame, greens, and onions. Garnish with roasted sesame seeds.
A) Wash seeds twice. Drain in a fine mesh colander.
B) Heat your heaviest skillet on medium low.
C) Add drained seeds in collander to hot pan. Stir constantly.
D) Use a counter clockwis spiral stirring motion and occasionally shake the pan if you like.
E) Seeds should crush easily when done and have a roasty but not burned smell. The pan may steam but must not smoke.
F) Allow seeds to cool on a plate before storing them in a jar.
1 bunch broccoli
Spring water (yes it does matter what kind of water you use for steaming)
A) Cut off very ends of broccoli stems. Peel stems. Cut off flowerettes including an inch or 2 of stalk. Cut remaining stalk into 2 or 3 inch long diagonals.
B) Stack stems then flowerettes in steamer. Place over boiling water for 3 to 5 minutes until sweet and tender.
Written and photocopied in 1999 by my former property manager