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The night before:
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Bring to boil 1 cup brown rice and 1/4 tsp salt in just under 2 cups water. Turn heat down to lowest setting and simmer for 35 minutes. Give the rice a stir to loosen it up and let cool overnight.
- Alternate cooking method: Add 1 cup brown rice, 1/4 tsp salt and just under 2 cups water to a small pressure cooker. Bring up to pressure for 15 minutes, let pressure drop before opening. Give the rice a stir to loosen it up and let cool overnight.
Chop:
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1 onion
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2 leaves of cabbage
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a carrot or two
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crush a garlic clove under the flat of your knife, then chop it up.
Saute' chopped vegetables in 2 Tbsp olive oil on moderate heat for five or ten minutes.
Add:
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2 Tbsp textured vegetable protein
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1 Tbsp sunflower seeds
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1/2 tsp dehydrated ginger
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1 tsp oyster sauce
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a few shakes of sesame oil
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a few shakes of soy sauce
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a few shakes of sesame seeds
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a small amount of sambal oelek (indonesian red pepper paste) or other hot pepper sauce to taste
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a couple of glugs of wine or sherry or beer
Stir briefly and cover. Let steam a minute or two.
Add rice, stir until rice is warmed.
Tastes great with hot tea or water.
Note: for a variation, soak vegetables in whipped raw egg and roll in corn starch before sauteing.
As another variation, add 1 Tbsp peanut butter before steaming.
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