(Also see "How to cook rice")
1-1/2 cups water
1 cup Diamond G calrose or Diamond G Premium New Variety Rice
2 tablespoons sugar
1 teaspoon salt
4 teaspoons natural rice wine vinegar
Bring water to a boil. Stir in rice; return to a boil. Reduce heat to low; cover. Simmer until all liquid is absorbed, about 20 minutes. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, heat remaining ingredients over low heat, stirring constantly, until sugar and salt dissolve; do not boil. Cool. When rice is done, place hot rice in shallow dish. Sprinkle with vinegar mixture; fold into rice. (Do not stir or rice could become gummy.) Cool quickly by fanning with a newspaper. Sushi rice should be used within 24 hours (the sooner the better) and should never be refrigerated. To hold, cover with damp towel to prevent drying out. Makes 3-1/2 cups.
8 teaspoons mayonnaise
2 ounces cooked crab
1 teaspoon soy sauce
8 small slices avocado
4 sheets nori (seaweed)*
8 small pieces curly edge of lettuce or 4 sprigs of watercress
1-1/2 cups sushi rice (See Basic Sushi Rice Recipe)
Mix mayonnaise with soy sauce; reserve. Pass each sheet of nori quickly over a gas burner for a few seconds or under a broiler. Take care not to overheat or nori will shrivel. Cut sheets in half. For each tamaki, spread 1 teaspoon flavored mayonnaise diagonally from upper corner to center of lower edge of nori. Place 3 tablespoons sushi rice along same line. Lay a piece of crab, a slice of avocado, and a piece of lettuce leaf over rice. Roll nori around filling in a cone shape, like an ice cream cone. Repeat using remaining ingredients. If sushi is not to be served immediately, cover with damp towel. Never refrigerate sushi. Eat as soon as possible. Makes 8 pieces.
* Nori may be purchased in the oriental section of some supermarkets, Asian groceries and some health food stores.
12 dried shitake mushrooms**
1 tablespoon water
1 egg
1 cup cooked peas
1 teaspoon vegetable oil
3-1/2 cups sushi rice (see Basic Sushi Rice Recipe)
1 teaspoon sugar
1 tablespoon roughly chopped, sliced pickled ginger**
3 tablespoons soy sauce
8 cooked snow peas (optional)
Cover shitake mushrooms with boiling water; soak 15 minutes. Meanwhile, heat oil in a medium, non-stick frying pan. Pour egg into pan to make a very thin omelet, like a crepe. Cook over low heat. When surface is almost dry, loosen edges with a spatula and flip over. Cook a few seconds more. Remove from pan; cool. Cut omelet in 1-inch strips. Cut strips crosswise into fine threads. Reserve. Drain mushrooms. Discard tough stems; slice caps. Simmer mushrooms in sugar, soy sauce, and water until almost all liquid is evaporated; drain. Mix mushrooms and peas with sushi rice. Sprinkle with egg and pickled ginger. Garnish with snow peas. Makes 2 servings.
* Substitute 4 large domestic mushrooms. Omit soaking.
** Pickled ginger may be purchased in the oriental section of some supermarkets, Asian groceries, and some health food stores.
HEARTY BEEF AND RICE
1 pound ground beef
1 small onion, chopped
3 cups cooked rice
1 10-3/4-ounce can condensed cream of mushroom soup
1 8-ounce can stewed tomatoes, undrained, chopped
1 7-ounce can whole kernel corn
½ teaspoon garlic powder
½ teaspoon chili powder
1 cup (4 ounces) shredded Cheddar or American cheese
Cook beef and onion in large skillet over medium-high heat; drain fat. Stir in rice, soup, tomatoes, corn, garlic powder and chili powder. Pour mixture into greased 2-quart baking dish; bake at 350 degrees 20 minutes. Top with cheese; bake an additional 5 to 10 minutes.
Makes 6 servings. Each serving provides 414 calories, 22 g. protein, 21 g. fat, 34 g. carbohydrate, 2 g. dietary fiber, 65 mg. cholesterol and 665 mg. sodium.
3 cups cooked rice
1 8-1/2-ounce can green peas, drained
1 6-3/4-ounce can tuna, packed in water, drained and flaked
3/4 cup chopped celery
1/4 cup sliced green onions
1/4 cup lemon juice
2 tablespoons vegetable oil
1/4 teaspoon hot pepper sauce
Combine rice and peas in large bowl; toss lightly. Add tuna, celery and onions. Combine lemon juice, oil and pepper sauce in small jar with lid. Pour over rice mixture; toss lightly. Cover and chill 30 minutes.
Makes 6 servings. Each serving provides 195 calories, 12 g. protein, 5 g. fat, 25 g. carbohydrate, 1 g. dietary fiber, 10 mg. cholesterol and 125 mg. sodium.
1 small onion, chopped
2 tablespoons vegetable oil
2 5-ounce cans chunk chicken, drained and flaked
1 4-ounce can sliced mushrooms, drained
1 8-1/2-ounce can green peas, drained
3 cups cooked rice
1 2-ounce jar diced pimentos (optional)
1 teaspoon ground black pepper
Cook onion in oil in large skillet until transparent. Add chicken, mushrooms, peas, rice, pimentos and pepper; stir well and heat thoroughly.
Makes 6 servings. Each serving provides 250 calories, 18 g. protein, 8 g. fat, 25 g. carbohydrate, 1 g. dietary fiber, 42 mg. cholesterol and 119 mg. sodium.
1 pound lean ground beef
1 medium onion, chopped
½ cup diced green pepper
1 cup uncooked rice
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon ground black pepper
1 8-ounce can tomato sauce
1-1/2 cups water
Cook beef, onion and green pepper in large skillet over medium heat; drain fat. Stir in rice, chili powder, salt, pepper, tomato sauce and water; bring to boil. Reduce heat, cover and simmer 15 to 20 minutes or until rice is tender.
Makes 6 servings.
PEANUT BUTTER CRISPIES
1/4 cup firmly packed brown sugar
1/3 cup light corn syrup
1/4 cup peanut putter
4 cups crisp rice cereal
Peanut butter for garnish (optional)
Chocolate candies for garnish (optional)
Combine sugar and corn syrup in 3-quart saucepan. Cook over medium heat until mixture boils and sugar dissolves; remove from heat. Stir in peanut butter. Add cereal; stir until well coated. Press mixture evenly and firmly into buttered 13 x 9 x 2-inch pan using buttered spatula or waxed paper. Cut into 24 squares when cool. Attach chocolate candies with peanut butter, if desired.
Makes 24 squares. Each square provides 48 calories, 1 g. protein, 1 g. fat, 8 g. carbohydrate, 0 g. dietary fiber, 0 mg. cholesterol and 17 mg. sodium.
