Sushi rice, or rice dressed in seasoned vinegar, is an essential component to a variety of sushi preparations. In fact, sushi would not be sushi without this rice. Using a short grain brown rice for your sushi ensures you also get the added benefit of a good source of fibre.
1/3 cup (80 mL) unseasoned rice vinegar
1 1/2 Tbsp (22 mL) natural cane sugar
1/2 tsp (2 mL) salt
2 in (5 cm) piece dried kombu (optional)
2 cups (500 mL) short grain brown rice
4 cups (1 L) cold water
In small saucepan, stir together vinegar, sugar, salt, and kombu (if using). Place saucepan over medium heat and warm mixture, stirring occasionally, until sugar and salt dissolve. Remove saucepan from heat and set aside to cool to room temperature. Discard kombu. If not intending to use right away, this seasoned vinegar can be stored in an airtight container in the refrigerator for up to 1 month.
Rinse rice in several changes of cold water. Place rice and measured water in heavy bottomed saucepan, cover, and bring to a boil over high heat. Reduce heat to low and simmer, covered, for about 35 to 45 minutes, or until water is absorbed. Remove saucepan from heat and let sit, covered, for 10 minutes.
Transfer rice to large non-metallic bowl. Using rubber spatula, repeatedly slice through rice at an angle to separate the grains, while gradually pouring in seasoned vinegar at the same time. Once all vinegar has been incorporated, continue to slice rice mixture with one hand while fanning rice with the other hand until almost cool, about 4 minutes.
Cover rice with damp cloth until ready to use. Sushi rice will keep at room temperature for about 4 hours covered with a damp cloth.
Makes about 5 cups (1.25 L) sushi rice.
Each 1/2 cup (125 mL) serving contains: 144 calories; 3 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 31 g total carbohydrates (2 g sugars, 1 g fibre); 122 mg sodium
source: "Summer Sushi", alive #380, June 2014
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.
In ancient China, black rice was called “forbidden rice” because only nobles were allowed to eat it. Luckily, today we mere mortals can harness its salad-perfect, slightly sweet, and nutty taste. Bright and fresh, this salad isn’t only flavourful with a winning mix of textures; it’s packed with nutrients, too. Mango tango If possible, use Ataulfo mango for this salad. Its honeylike flavour and custardy texture can’t be beaten. You’re looking for a bit of softness when pressed to indicate ripeness.
Your #mealprepgoals just got easier to nail. Quinoa, black beans, and tempeh provide a triple threat of plant-based protein in this large taco-style salad that holds up remarkably well. The quinoa will absorb the vibrant, flavourful dressing and still be perfectly tender by the time your next meal rolls around. You can toss on some cubed avocado, queso fresco, and/or broken baked tortilla chips for crunch just before serving. Raise a toast To add a deeper flavour to quinoa, consider toasting the grains before boiling in water. Simply heat a couple teaspoons of oil in heavy-bottomed saucepan, add dry quinoa, and heat, stirring often, until the grains are a couple shades darker and emit a nutty, toasted smell; then add your water. Plant-based redo For a plant-based option, you can top salad with slices of grilled tempeh or navy beans instead of chicken. To infuse dressing with savoury, cheesy flavour, minus the dairy, you could use nutritional yeast.