Sunday, July 6, 2008

Japanese Barley and Rice with Spinach and Tofu

Foraging through the fridge last night in search of something for dinner, I found a bag of spinach from the June 18th box and a package of high protein tofu. We marinated the tofu in ponzu sauce, sauteed the spinach in toasted sesame oil and served over the following barley rice. We added finely chopped radishes from last week's box and tossed lightly with ume plum vinegar -- dinner was served.

A combination well worth repeating, though time consuming if you don't already have the barley and rice prepared.

Japanese Barley and Rice
Serves 4 to 6

1c pearled barley
2 1/4c warm water
3T white miso
1/3c short-grain brown rice
hot water for soaking barley

Place barley in rice cooker bowl and cover with hot water. Let soak for 1 hour and drain; return to rice cooker. Add miso, warm water, and brown rice -- mix well. Close the cover and set rice cooker for regular/brown rice cycle. When the cooker switches to the keep warm cycle, let rice and barley steam for 10 minutes.

Hensperger, Beth & Kaufmann, Julie. the ultimate rice cooker cookbook. Boston, MA: Harvard Common Press, 2002.

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