Sunday, January 31, 2016


Lately I just love ginger.  Fresh ginger!
I needed fresh finely diced ginger for the Eight Treasure Rice recipe: easy to peel and then dice a few slices. The rest of the slices I put in a pot with water and simmered to make a ginger tea. Yum!

Eight Treasure Rice

Made this recipe after church today. Yesterday I cooked up the brown rice and so all I had to do was grab it from the fridge after I prepared the other ingredients. I have decided I need to make this at least once a week now. I love it! John prefers it without the red pepper. I, on the other hand, love red pepper for its flavor and color. The cucumbers I bought at Winco yesterday were so fresh and crisp...almost like just picked from the garden. A cool contrast to this spicy rice side dish. I did not have fresh parsley to mince and sprinkle on top.

Eight Treasure Rice (from the book "Sacred Kitchen" by Robertson

3 tablespoons Tamari sauce. ( or low sodium soy sauce...they taste almost the same)
1 tablespoon toasted sesame oil
1/8 teaspoon cayenne pepper
Combine these 3 ingredients in a small bowl and set aside.

In large skillet, heat...
1 tablespoon canola oil

Add and stir fry for 2 minutes:
1 small red bell pepper, seeded, deribbed, and finely chopped
1 carrot, finely grated
1 cup finely shredded cabbage
1/4 cup minced scallion

1 garlic clove, minced
1 teaspoon minced fresh ginger and stir fry until fragrant, about 30 seconds.

Stir in the tamari mixture and add
3 cups cold cooked rice (I used brown rice)
and stir fry until heated through and well combined. About 5 minutes.

Garnish with...
2 tablespoon sesame seeds
2 tablespoons minced fresh parsley