Feeds:
Posts
Comments

Archive for June 13th, 2011

The New Black

…is an ancient black.  Forbidden rice not only has all the nutritional goodness you find in brown rice such as a high fiber content and B vitamins, it’s also packed full of anthocyanins.  Bite per bite the rice contains more of these antioxidant flavonoid pigments than blueberries.  It’s satisfyingly chewy in texture like my beloved short-grained brown rice and tastes wonderful.  We have rice or grain bowls for meals on a regular basis and usually steam some kale and another vegetable [carrots in this example] and then add a wonderfully flavorful sauce to the mix.  Bowls also make fantastically easy and filling lunchbox meals.  Here is a quick and tasty gingered carrot sauce that’ll flavor up any bowl or steamed vegetable.

 

 

Gingered Carrot Sauce

Ingredients:

16 oz carrot juice

2 T sake

1 T light miso

½ tsp sesame oil

1 tsp chili garlic sauce

2 tsp freshly minced ginger

1 T cornstarch dissolved in ¼ cup cold water

Directions:

Reduce the carrot juice by half over medium heat.  Add the remaining ingredients and simmer over low heat for 5 minutes.  Add the cornstarch slurry a tablespoon at a time, allowing the sauce to come to a simmer in between additions until you achieve the consistency you desire [1 T of the slurry was perfect for me].

Advertisements

Read Full Post »

Advertisements