BLACK FORBIDDEN RICE & EGGPLANT WITH ALMOND CREAM SAUCE
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
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
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Rafik Mahmoud
[email protected]Overall, I thought this dish was pretty good. It was easy to make and the flavors were well-balanced.
Ann Caangay
[email protected]This dish was a bit too salty for my taste. I think I would have preferred it to be a little less salty.
Kenneth Gardner
[email protected]I loved the presentation of this dish. It was so colorful and inviting. I couldn't wait to dig in!
Abdullahi Hamisu
[email protected]This dish was a bit too time-consuming to make. I think I would have preferred a simpler recipe.
Alejandro Espiritu
[email protected]I'm a big fan of eggplant, and this dish did not disappoint. The almond cream sauce was the perfect complement to the tender eggplant.
King Markas
[email protected]This dish was a bit too spicy for my taste. I would have preferred it to be a little milder.
AttaUllah Baioch
[email protected]I made this dish for a potluck, and it was a huge hit! Everyone loved the unique flavor of the black forbidden rice.
Collins Uwakwe
[email protected]This dish is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Ritej Ratouja
[email protected]I'm not sure what I did wrong, but my dish turned out really oily. I think I might have used too much olive oil.
Debanhi Lopez
[email protected]This dish was a great way to use up some leftover eggplant. I loved the combination of flavors and textures.
Wiza Zimba
[email protected]I thought this dish was just okay. The eggplant was a bit bland, and the almond cream sauce was too heavy.
Shoaib Khan Niazi
[email protected]This dish was absolutely delicious! I loved the crispy eggplant and the creamy almond sauce. I will definitely be making this again and again.
Laith Ali
[email protected]The almond cream sauce was a bit too thick for my liking. I would have preferred it to be a little thinner.
Cumar Ismaaciil
[email protected]I had some trouble finding black forbidden rice, but it was worth the effort. This dish is now one of my favorites.
Rubel Dhar
[email protected]This dish was a bit too rich for my taste. I think I would have preferred it with a lighter sauce.
Pinkie Shenge
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The almond cream sauce was so good that it made me forget all about the eggplant.
Mirembe Lyndsy
[email protected]This dish was easy to make and turned out great! I used store-bought almond milk for the sauce, and it was still delicious.
Quet Boy Rifat Islam
[email protected]I loved the combination of flavors in this dish. The black forbidden rice had a nutty flavor that paired well with the sweet eggplant and creamy almond sauce.
Azingce Tobeko
[email protected]This dish was a hit with my family! The eggplant was tender and flavorful, and the almond cream sauce was rich and creamy. I will definitely be making this again.