Posts Tagged ‘mushroom’

¾ cup of brown rice
¼ cup of wild rice
2 cups of water
1 large green cabbage
1 large purple cabbage
¼ cup of sesame oil
1 cup peas, steamed
1 cup of diced carrots
1 ½ cups of chopped shiitake mushrooms
½ cup of minced shallots
1 teaspoon of minced fresh ginger
2 cups of cooked chickpeas, mashed
½ cup of chopped parsley
1 tablespoon of chopped cilantro
½ teaspoon of ground cumin
¼ cup of liquid amino acid supplement
Sea salt and freshly ground black pepper

Red Onion Sauce

2 tablespoons cold-pressed olive oil
2 cups of sliced shiitake mushrooms
1 cup of coarsely chopped red onion
2 tablespoons white miso
2 cups of vegetable stock
2 tablespoons of cold water
¼ cup of liquid amino acid supplement
2 tablespoon of mirin
1 tablespoon arrowroot powder
Sea salt and freshly ground black pepper

Combine the brown rice, wild rice and water in a saucepan and bring to the boil over high heat. Lower the heat, cover and simmer for 45 minutes. Meanwhile, remove the stems of the cabbages by coring them with a paring knife. Steam the cabbages for 10 to 15 minutes or until the leaves are pliable but still firm to the touch. Allow the cabbages to cool so that the leaves can be handled.

While the cabbage is cooling beat the sesame oil in a large saucepan over medium-high heat and sauté the peas, carrots, mushrooms, shallots and ginger for 5 minutes. Add the mashed chickpeas, parsley, cilantro, cumin and liquid aminos and continue cooking for an additional 3 minutes, stirring constantly. Season with salt and pepper to taste, then remove from the heat and add the rice. Mix well and set aside to cool.