Blackforbiddenriceeggplantwithalmondcreamsauce Recipes

BLACK FORBIDDEN RICE & EGGPLANT WITH ALMOND CREAM SAUCE

Black Forbidden Rice & Eggplant With Almond Cream Sauce image

According to Chinese legend, deliciously rich black forbidden rice was considered so rare and nutritious that only the emperor was allowed to eat it. Now you can find it in some grocery store and health food stores. You can mix the components together and bake as a casserole or serve individually. Adapted from Delicious Living magazine.

Provided by Sharon123

Categories Rice

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 cup forbidden black rice
2 cups water
1/4 teaspoon sea salt
2 small eggplants (about 1 1/4 pounds)
1/4 cup sesame oil (I use 1/8 cup)
3 tablespoons soy sauce (or Bragg's Amino Acids)
2 tablespoons rice vinegar
6 tablespoons mirin (Japanese cooking wine or use sherry)
4 tablespoons water
3 large garlic cloves, minced
1 tablespoon fresh ginger juice (squeezed from about 1 1/2 inches grated fresh ginger)
1 cup raw almonds
2 cups water
1/4 cup garbanzo bean miso (or white miso)
1/2 teaspoon black pepper

Steps:

Wash rice while you are bringing water up to a boil. Add rice and sea salt to boiling water; reduce heat to low, cover, and cook until all liquid is absorbed, 45 minutes. Do not stir.
Cut eggplants into 3/4-inch cubes. Heat a large skillet on medium heat and add sesame oil and eggplant; toss to coat. Cook until well sealed and brown, about 20 minutes.
In a bowl, mix soy sauce, rice vinegar, mirin(or sherry), water, garlic, and ginger juice. When eggplant is very well cooked, stir in soy sauce mixture. Cover skillet and cook until liquid is mostly absorbed and eggplant is as smooth(as butter), about 20 minutes.
To make sauce:.
Pulse almonds in a blender or food processor until they turn to meal. Add water and blend on high for 2 minutes. (If you would rather have a smooth sauce, press mixture through a strainer, removing about 3/4 cup of fiber.) Add miso and blend for1 minute.
Pour into a small saucepan and heat quickly, then reduce heat to low and cook for about 10 minutes. Add black pepper while heating. This makes about 2 3/4 cups.
Serve rice, eggplant, and almond sauce layered or separately. Enjoy!

Nutrition Facts : Calories 396.7, Fat 21.8, SaturatedFat 2.3, Sodium 777.4, Carbohydrate 43.4, Fiber 10, Sugar 5.8, Protein 10.2

EASY BLACK-EYED PEAS WITH EGGPLANT CURRY

Easy Black-Eyed Peas With Eggplant Curry image

Make and share this Easy Black-Eyed Peas With Eggplant Curry recipe from Food.com.

Provided by Andtototoo

Categories Vegetable

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

1 lb eggplant
1 teaspoon turmeric
2 -3 cups water
2 tablespoons oil
2 teaspoons split white Urad Dal
1 teaspoon black mustard seeds
2 dried red chilies, broken into pieces
12 curry leaves
1 teaspoon ginger paste
1/2 teaspoon hing
1 (16 ounce) can black-eyed peas, rinsed and drained
3 green serrano chilies, slit half-way up
1 teaspoon salt
1 tablespoon chopped fresh cilantro

Steps:

Peel the eggplant and dice. Put the eggplant into a medium-size saucepan with the water and turmeric. Bring to a boil, reduce heat and simmer until the eggplant is very tender. Drain and mash. Set aside.
In a different medium-sized saucepan put the oil, urad dal, mustard seeds and dried red chilies. Heat over high heat until the mustard seeds are popping and the urad dal is light brown.
Reduce heat to medium low and stir in the curry leaves, ginger paste and hing.
Add the mashed eggplant, the black eyed peas, the green serrano chilies and salt. Simmer the mixturefor 10 minutes, stirring frequently.
Garnish with the cilantro.

Nutrition Facts : Calories 210.5, Fat 8.1, SaturatedFat 1.1, Sodium 930, Carbohydrate 29.1, Fiber 9.3, Sugar 5.7, Protein 8.4

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