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WHOLE GRAINS: Sweet ‘n Easy Brown Rice

Sweet ‘n Easy Brown Rice
• 1 medium yellow onion, diced
• 1 medium carrot, cut into matchsticks
• 2 teaspoons sesame oil (toasted or regular)
• 3-4 cups cooked short-grain brown rice
• 2 teaspoons ginger juice from freshly grated ginger
• 1 scallion, cut into thin strips
• Shoyu (natural soy sauce) to taste

1. Heat the oil in a skillet.
2. .Saute onions for 2-3 minutes.
3. Add carrot matchsticks and saute 2-3 minutes. Reduce flame.
4. Place the cooked rice on top of the onions and carrots. DO NOT MIX.
5. Add just enough water to create steam. Cover and allow to steam for about 10 minutes on a low flame.
6. Mix together
Season with a little shoyu, add the ginger juice, and continue steaming for another 3-4 minutes. Remove from heat.
7. Serve on an attractive plate with the scallion garnish.<br />

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SALADS: Crispy Cooked Watercress Salad with Shiso & Minced Ginger Pickle

Crispy Cooked Watercress Salad with Shiso & Minced Ginger


• 2 bunches fresh watercress
• 2 teaspoons minced ginger pickle
• 1 tablespoon shiso (from the umeboshi jar), minced

Wash watercress

Bring about 2 inches of water to rapid boil in a medium-size pot. Place one good handful of
watercress in the boiling water. After the water returns to a boil, continue boiling for about 3-4 minutes.
Remove from pot and spread out on a bamboo basket or hang over the sides of a colander to cool. Repeat the
process until all the watercress is cooked. Chop the watercress and place in a bowl. Mix in the minced shiso and
ginger pickle.

SALADS: Colorful Blanched Salad


• 1/4 head of Savoy cabbage (regular cabbage may be substituted)
• 1/2 large carrot (cut the large end into carrot flowers)
• 1 handful of sugar snap peas cut in half diagonally
• 1 cup sliced red cabbage
• 1/2 red onion, cut in thin crescents
• Ume su
• Water (3 inches deep in the bottom of the pot)

1. Bring water to rapid boil

2. Cut Savoy cabbage into 1″ squares.
3. Add the first three vegetables to the boiling water one at a time in the order listed above. Boil each vegetable just long enough to be tender, yet still maintaining a firm texture. The color should be very vivid.
4. Place each vegetable in a basket or on a plate in a thin layer to cool quickly.
5. Arrange the vegetables on a serving plate.
6. Cook the red cabbage next and drain, then the red onion and drain. Place them together in a small bowl and sprinkle with a little ume su to bring out a magenta color. Arrange on the plate with the other vegetables.
7. Serve with your favorite dressing.

BEANS: Peas Porridge Cold

This dish is soothing and satisfying, the flavor combination is similar to deviled eggs

Ingredients • 1 cup green split peas • 2 ¾ cups water • 3 inch piece of kombu, soaked and cut into ½ inch squares • 1 stalk of celery, diced ¼ inch pieces • 1 ½ level teaspoons sea salt Preparation 1. Wash split peas and drain. 2. Place kombu on the bottom of the pot, then the celery and next split peas. 3. Pour water down the side of the pot. 4. Bring to a gentle simmer uncovered. 5. Skim off any foam that rises to the surface. 6. Place a heat deflector under the pot. 7. Cover with a lid. Keep the heat low so the pot does not boil over, or leave the pot lid ajar. 8. Cook for 30 minutes or until the peas are about 80% soft. 9. Add the sea salt and continue cooking until the peas are mostly dissolved. 10. Place in a 9-inch x 13-inch pan to cool and firm. 11. Serve with a scoop of split peas topped with a small amount of White Miso Dressing made as follows : 1/4 cup white miso and 3 Tablespoons brown rice vinegar. Add the brown rice vinegar to the white miso a little at a time. Mix until smooth and creamy.

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