Frying the vegetables makes this a warmer (yang) macrobiotic dish. The addition of tempeh tofu or seitan will enrich the dish with protein.
Serving: Serves: 6
Total Time: 1 hour
INGREDIENTS:
RICE, whole round grain 2 1/4 cups/ 470 g
PARSLEY bunch
LEEK 1 1/2
CARROTS 3
CABBAGE 1/8 head
1 1/2 tablespoons Sesame OIL
1 1/2 teaspoons Dried BASIL
1 1/2 tablespoons Tamari
DIRECTIONS:
Prepare the rice: Place the rice and water in a large saucepan (the water should be 1 1/2 times the amount of rice). Cover with a lid and simmer for approximately 40-45 minutes, until the rice is cooked and dry. Cut off the white section from the leek. Cut the white part into julienne strips. Peel and Slice the carrots into strips. Peel off the outer layer of the cabbage and julienne. Brush a frying pan with sesame oil and place over medium heat. Do not let the oil smoke. Add the leek and fry for 3 minutes. Add the sliced carrots and fry for another minute. Add the cabbage, frying for one minute. Add the basil to the frying pan. Lower the heat, spread the rice over the vegetables in the frying pan and cover with a lid. Raise the heat and cook for another 2-3 minutes. Add the tamari sauce and mix. To garnish, prepare radish flowers which have been soaked in rice vinegar or, alternatively, use boiled radish leaves and pieces of nori. Fill the hot rice into medium size molds or bowls, and turn out onto individual serving plates.
