Wednesday, October 24, 2012

Rice, Avocado, Broccoli and A Sauce


The Rice

Jasmine long grain white rice complements the rest of the ingredients in this bowl, promise! If you need more flavor, include some basic chicken broth. I like to clean my rice before cooking it. I put the rice into a tall glass and let the cold tap water run through it while I stir the rice with a fork. Then, I tilt the glass to get most of the water out before adding the rice to the boiling water. One cup of uncooked rice will produce about  two-  three cups of cooked rice; it depends on the grain plus the ingredients.  The Safeway brand name Jasmine rice that I use requires one cup of rice per one and a half cups of water;  when I cook rice I usually make enough for several meals.

Follow the cooking time directions on your rice package. Bring water to a boil, add a pinch each of pink sea salt, onion powder, black pepper, turmeric powder, and a squirt of Smart Balance Oil. Stir seasoning and oil before adding rice and fresh or frozen broccoli or other vegetable; use ¼- ½ cup chopped veggie per one cup uncooked rice.

Japanese Tangy Spicy Sauce

A few years ago after moving to California, I created this sauce from memory of tasting it at a Florida Japanese steak house. I did a search online because I was craving it so much, but I never did get a recipe. Recently, I discovered Vons carries a similar sauce next to the sushi bar, but I like this one better.

Yields 2 servings
  • 4 teaspoons mayonnaise
  • Tiny sprinkle cayenne pepper powder
  • Few drops Tabasco sauce
  • Tiny bit onion powder
Mix sauce in a small bowl, using a fork or spoon.

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