Black Forbidden Rice & Eggplant With Almond Cream Sauce Recipe

Name: Black Forbidden Rice & Eggplant With Almond Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup forbidden black rice; 2 cups water; 1/4 teaspoon sea salt; 2 small eggplants (about 1 1/4 pounds); 1/4 cup sesame oil (I use 1/8 cup); 3 tablespoons soy sauce (or Bragg's Amino Acids); 2 tablespoons rice vinegar; 6 tablespoons mirin (Japanese cooking wine or use sherry); 4 tablespoons water; 3 large garlic cloves, minced; 1 tablespoon fresh ginger juice (squeezed from about 1 1/2 inches grated fresh ginger); Almond Cream Sauce; 1 cup raw almonds; 2 cups water; 1/4 cup garbanzo bean miso (or white miso); 1/2 teaspoon black pepper

Servings: persons

1 cup forbidden black rice
2 cups water
1/4 teaspoon sea salt
2 small eggplants (about 1 1/4 pounds)
1/4 cup sesame oil (I use 1/8 cup)
3 tablespoons soy sauce (or Bragg's Amino Acids)
2 tablespoons rice vinegar
6 tablespoons mirin (Japanese cooking wine or use sherry)
4 tablespoons water
3 large garlic cloves, minced
1 tablespoon fresh ginger juice (squeezed from about 1 1/2 inches grated fresh ginger)
Almond Cream Sauce
1 cup raw almonds
2 cups water
1/4 cup garbanzo bean miso (or white miso)
1/2 teaspoon black pepper

1
Wash rice while you are bringing water up to a boil. Add rice and sea salt to boiling water; reduce heat to low, cover, and cook until all liquid is absorbed, 45 minutes. Do not stir.
2
Cut eggplants into 3/4-inch cubes. Heat a large skillet on medium heat and add sesame oil and eggplant; toss to coat. Cook until well sealed and brown, about 20 minutes.
3
In a bowl, mix soy sauce, rice vinegar, mirin(or sherry), water, garlic, and ginger juice. When eggplant is very well cooked, stir in soy sauce mixture. Cover skillet and cook until liquid is mostly absorbed and eggplant is as smooth(as butter), about 20 minutes.
4
To make sauce:
5
Pulse almonds in a blender or food processor until they turn to meal. Add water and blend on high for 2 minutes. (If you would rather have a smooth sauce, press mixture through a strainer, removing about 3/4 cup of fiber.) Add miso and blend for1 minute.
6
Pour into a small saucepan and heat quickly, then reduce heat to low and cook for about 10 minutes. Add black pepper while heating. This makes about 2 3/4 cups.
7
Serve rice, eggplant, and almond sauce layered or separately. Enjoy!

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup forbidden black rice, 2 cups water, 1/4 teaspoon sea salt, 2 small eggplants (about 1 1/4 pounds), and more.

Yes, Black Forbidden Rice & Eggplant With Almond Cream Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Forbidden Rice & Eggplant With Almond Cream Sauce

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