Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [70]
Rinse the basmati rice in a large sieve under cold water and drain. In a separate saucepan, bring the remaining 1 cup (240 ml) of the broth to a boil. Add the basmati rice and the currants and return to a boil. Turn down the heat to low, cover the saucepan, and simmer 20 to 25 minutes, or until tender. Remove from the heat and fluff with a fork to release the steam.
Heat the oil in a medium sauté pan over medium-high heat. Add the onion and sauté, stirring frequently, about 5 minutes. Turn down the heat to medium. Add the garlic and sauté. Place in a bowl and set aside.
In a large bowl combine the cooked basmati rice, the wild rice, onions and garlic. Add the pine nuts and parsley and stir. Serve hot.
Srv: 135 g | Cal: 170 | Fat: 6 g | Sat Fat: 0.5 g | Col: 0 mg | Carb: 28 g | Fib: 4 g | Pro: 4 g
Caramelized Eggplant with Red Miso
The minute I tasted this dish, I almost didn’t know how to respond. There is truly nothing like it. The eggplant is so tender, and the caramelized miso tastes like a thick, fruity coating. It is close to perfection.
MAKES 6 SERVINGS
1 large eggplant
½ cup (120 ml) grapeseed oil, divided
⅓ cup (90 g) red miso paste
¼ cup (60 ml) mirin
2 tablespoons sake
Pinch of sanshou pepper powder
¼ teaspoon red pepper flakes
1½ tablespoons dark brown sugar
1 tablespoon chopped green onion, both white
and light green parts
BITCHWORTHY: SANSHOU PEPPER IS NOT ACTUALLY A PEPPER, IT IS A DRIED BERRY FROM THE PRICKLY ASH TREE. IT IS TYPICALLY SOLD AS A GROUND SPICE FOR ASIAN CUISINE. FLAVOR IS EARTHY AND TANGY WITH A HINT OF LEMON.
Preheat the oven to broil.
Slice the eggplant into 1½-inch (4 cm) disks. Make ½-inch (12 mm) deep cuts on both sides of each disk to make a checker pattern. Heat ¼ cup (60 ml) of the oil in a large frying pan over medium-high heat. Add the eggplant in batches and fry on each side about 1 to 2 minutes, or until soft and brown. Remove from the oil and set on paper towel-lined plate. Continue frying remaining eggplant, adding additional ¼ cup (60 ml) of oil as needed. Set aside.
In a medium-size saucepan, whisk together the miso, mirin, sake, sanshou powder, red pepper flakes, and brown sugar. Cook slowly over low heat stirring often, about 3 minutes. Place the eggplant in baking dish, and coat with sauce. Broil in the oven for 30 seconds to 1 minute. Garnish with green onion.
Srv: 138 g | Cal: 170 | Fat: 9 g | Sat Fat: 1 g | Col: 0 mg | Carb: 17 g | Fib: 6 g | Pro: 1 g
Quinoa Lettuce Cups
Whenever I dine out for Chinese food, I always start with the vegetable lettuce wraps. Most of the time, they fill me up and I have to take my dinner to go. But it never stops me from ordering them. In this version, the quinoa has a delicate texture that pairs well with the crisp lettuce.
MAKES 4 SERVINGS
2 tablespoons sesame oil
⅔ cup (70 g) bean sprouts
½ cup (115 g) peeled and diced jicama
1 cup (185 g) quinoa, cooked
2 tablespoons chopped red onion
½ cup (55 g) green beans, cut in thirds
1 carrot, peeled and julienned
2 teaspoons soy sauce
Salt and pepper, to taste
¼ cup (60 ml) grapeseed oil
½ cup (60 g) rice vermicelli
4 large iceberg or romaine lettuce leaves
2 tablespoons hoisin sauce
2 teaspoons chopped fresh cilantro, for garnish
2 tablespoons thinly sliced green onion, both white
and light green parts, for garnish
In a medium-size frying pan, heat sesame oil over medium heat. Add the bean sprouts, jicama, quinoa, onion, green beans, and carrot. Sauté for about 5 minutes. Add the soy sauce, and salt and pepper to taste.
In a medium-size sauce pan, heat the grapeseed oil on medium-high heat. Deep fry the vermicelli until it rises to the surface of the oil and expands in size. Remove from the oil and place on a plate covered with a paper towel. Add salt and pepper, to taste.