Yield: 4 servings
|1 cup||Grated red radishes; (about 8)|
|1 tablespoon||Ume plum vinegar|
|2 cups||Cooked basmati rice|
|4 \N||Whole red radishes|
Serve this rice made pink with radishes as a refreshing summer dish to accompany grilled foods, especially fish. You will need 12 or more red radishes. Ume Plum Vinegar can be found in Japanese markets and many natural food markets.
Combine the grated radishes and vinegar and set aside for up to 30 minutes.
Drain the liquid from the grated radishes. With a wooden rice paddle or spoon, gently mix the grated radishes into the rice. Plate the rice and garnish with whole radishes, plain or carved. Serve immediately.
EACH 115 cals, 1g fat (7% cff) 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.