Hash brown rice (cooked short-grain rice)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unrefined sesame oil |
| 1 | small | Onion; chopped |
| 3 | cups | Cooked short-grain; or slightly sticky rice |
| 2 | tablespoons | Rice flour; or other flour |
| ¼ | cup | Lowfat milk or soy milk |
| Salt and pepper; to taste | ||
Directions
Leftover rice has been the inspiration for many innovative dishes in Rebecca's home. This is one of the most successful. You could serve it with eggs-over-easy and a rasher of bacon or as it: a substitute for hash brown potatoes.
1. Heat the oil in a 7-inch heavy skillet over medium heat. Add the onion and saute for 5 minutes.
2. Combine the rice, flour, milk, salt and peper and spread evenly over the onion, pressing down firmly to pack. Cover and cook for about 20 minutes, or until the bottom is golden and the rice is set. Carefully invert onto a serving plates. Cut into wedges and serve hot.
PANTRY: Short Grain Rice has almost round kernels that cling together once cooked because of its high percentage of the starch, amylopectin. This rice is slightly more nutrient dense than medium or long grain rice, and is preferred in the macrobiotic diet.
EACH 290 CALS, 8G FAT (24%) estimated by mastercook.
Recipe by: Rebecca Wood, THE SPLENDID GRAIN 1997 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 09, 1999, converted by MM_Buster v2.0l.