Ingredients
2 C Brown basmati rice (approx. 4 C cooked)
3 C Filtered water or vegetable stock
2 1⁄3 C Coconut milk
2 tsp Cumin seed
2 tsp Brown mustard seed
2 Tbl Toasted sesame oil
1 1⁄3 C Onion, diced
4 tsp Garlic, minced
2-3 bunches Spinach or other greens, rinsed, steamed & drained well (2 C
cooked & pressed firm, page 193 of cookbook)
1 C Cashews, toasted until golden brown, (page 194)
1 C Garbanzo beans, cooked (page 209)
2½ Tbl shoyu, or to taste
3 Tbl Cilantro, minced
2 tsp Curry powder
½ tsp Crushed red pepper flakes
Pinch Cayenne pepper
• Sea salt, to taste
• Black pepper, ground to taste
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Loving Preparation
1. Add rice, water and 1 C of coconut milk to a large pot and bring to a boil. Cover, reduce heat to simmer and cook until liquid is absorbed, approximately 35 minutes.
2. While rice is cooking, place oil in a large sauté pan on medium high heat. Add cumin seed and mustard seed and cook for 1 minute, stirring constantly. Add onion and garlic and cook for approximately 5 minutes, stirring frequently. Remove from heat and place in a large bowl. Add remaining ingredients including 1 & 1⁄3 C coconut milk and mix well. Add cooked rice and mix well.
3. Fill a shallow pan half full with hot water.Place a rice paper sheet in the hot water and remove when soft, approximately a minute.Lay individually on a clean, natural-fiber towel.
4. Place 1/3rd C of rice mixture on the bottom portion of the rice paper. Flatten to form into a small rectangle. Fold sides toward center and roll up. Rolls should be thin and tightly rolled. Place in a container and cover with a clean, slightly moist towel until ready to serve.
Serving Suggestion:
Slice diagonally and serve with Peanut Sauce.
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