Rice Stew With Daikon Daikon Zosui Recipes
RICE STEW WITH DAIKON (DAIKON ZOSUI)
A yummy Japanese-style recipe from www.moscowfood.coop. Easy to make vegetarian by using veggie stock.
Provided by Roosie
Categories Stew
Time 40m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Peel the daikon and carrot, and slice into two-inch-long by one-half-inch wide ribbons that are no more than one-eighth-inch thick.
- The easiest way to accomplish this is by just using your vegetable peeler.
- In a stockpot or large saucpan, heat the stock over medium-high heat.
- Add the daikon and carrot, and cook until the vegetables have softened, about 10 minutes.
- Add the cooked rice, mushrooms and wakame, and bring to a boil again, stirring occasionally.
- Stir in salt and soy sauce and serve immediately.
- Be careful not to cook the rice too long; otherwise, it will end up the unappetizing consistency of glue.
Nutrition Facts : Calories 168.5, Fat 2.1, SaturatedFat 0.5, Cholesterol 2.3, Sodium 1335.7, Carbohydrate 27.8, Fiber 0.2, Sugar 0.5, Protein 8.5
NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS
Pickled carrot and daikon radish can be found in Korean, Vietnamese, and Japanese cuisine. Combined with rice in this cool, light and flavorful salad, it will remind you of sushi and rice rolls. Shrimp or crab can be added to make this into a main dish salad.
Provided by AnnInLondon
Categories Salad Grains Rice Salad Recipes
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.
- Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.
Nutrition Facts : Calories 215.6 calories, Carbohydrate 33.8 g, Fat 7.8 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 466.8 mg, Sugar 6.1 g
RICE STEW FOR SHABBOS (SHABBAT) LUNCH
Found this on a message board posted by an Orthodox Jewish woman. The long cooking time is due to the fact that we do not cook on Shabbat and therefore, if we want hot food on Shabbat day (Saturday), we put it up on Friday b4 sundown... There is a note on the recipe that says that long grain rice bursts and becomes too mushy...The ingredient list won't let me suggest flanken as an alternative meat :( it should read 1 lb boneless chuck or flanken...
Provided by Ilysse
Categories Stew
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place rice in a crockpot.
- Add consume, onion soup mix, soy sauce and garlic.
- Add water and give it a little stir
- Add the meat.
- Cover and cook on high for 1 hour then switch setting to low and cook until needed -- .
Nutrition Facts : Calories 309.2, Fat 15.7, SaturatedFat 6.2, Cholesterol 52.2, Sodium 113, Carbohydrate 24.4, Fiber 1.1, Protein 16.5
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