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East-West Risotto
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Brief Description
Sushi rice is a short-grain starchy rice that works just like Italian Arborio to thicken this Asian-flavored dish.
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Main Ingredient
rice
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Category: Vegetarian
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: ecarr
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Posted On: Oct 22, 2014
Number of Servings:
Ingredients:
- 3 tablespoons - low-sodium white miso
- 2 tablespoons - vegetable oil divided
- 3 - medium Japanese eggplant cut into 1/2" dice (1 lb)
- 1 tablespoons - minced fresh ginger
- 3 cloves - garlic minced (1 T)
- 1 1/2 cups - short-grain sushi rice
- 2/3 cups - sake or dry white wine
- 1 pounds - baby bok choy cut into 1" pieces
- 6 - green onions sliced (1 c)
- 6 ounces - shitake mushrooms atems removed, sliced
- 1 1/4 teaspoons - toasted sesame oil
Directions:
Combine miso and 6 cups water in large glass measuring cup, and whisk to blend. Heat 5 minutes in microwave, or until boiling. Stir well.
Heat 1 Tbs. oil in deep skillet or Dutch oven over medium-high heat. Add eggplant, and cook 6 to 8 minutes, or until browned and tender, stirring occasionally. Transfer to bowl.
Heat remaining oil in same skillet over medium-high heat. Add ginger and garlic, and sauté 30 seconds, or until fragrant. Add rice, and cook 2 minutes, stirring constantly. Add sake, and cook 1 to 2 minutes, or until liquid is almost completely absorbed. Add 1/2 cup miso broth; cook and stir until broth is almost absorbed. Continue adding broth, 1/2 cup at a time, and cook 8 minutes, stirring often and allowing rice to absorb most of liquid before adding more.
Stir in bok choy in batches, and cook 3 to 4 minutes, or until leaves are wilted. Add green onions and mushrooms, and cook 10 minutes more, adding liquid 1/2 cup at a time. Stir in eggplant and cook 2 minutes more, or until rice is tender and eggplant is hot. Remove from heat, stir in sesame oil, and season with salt and pepper.
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