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Author Notes: This recipe grew out of a craving for sushi with vinegared rice and Thai spring rolls. I used Forbidden Rice (originally gown exclusively for the Emperors) from China which is black but cooks down to a beautiful purple color. Aside from the onions, garlic, and ginger I keep the other vegetables raw and add them at the end to keep them crispy. The rice cooks up a bit slower than traditional Arborio rice. The end result was mellow with white miso paste and snappy with the addition rice vinegar and toasty with end notes of sesame oil. - testkitchenette
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, finely diced
- 3 garlic cloves, grated/finely chopped
- 2 tablespoons fresh ginger, grated/finely chopped
- 2 tablespoons white miso paste
- 2-3 tablespoons rice vinegar
- 1 soy sauce
- (1) 15 ounces bag Forbidden Rice
- 5-6 cups chicken/vegetable stock
- 1 red pepper, finely diced
- 1 zucchini, seeded and finely chopped
- 1/2 jalapeno, finely diced
- 1 pound asparagus, trimmed and cut into thirds
- 1/2-1 pound shrimp, just cooked through in a bit of olive oil
- pinches red pepper flaked
- salt and pepper to your taste
- couple of dashes of toasted sesame oil
- toasted sesame seeds (optional)
- In a large high sided skillet heat olive oil and butter together over medium heat. Add the onion, garlic, ginger, and cook until onions are translucent and fragrant, about 8 minutes. Add the miso paste, rice vinegar, and soy sauce and incorporate into the onions.
- Pour in the rice, stir to coat, and cook for 3 minutes. Start adding the stock 1/2 cup at a time until absorbed and rice is al dente. This took me about 40 minutes.
- Add the asparagus, red pepper, zucchini, jalapeno, and stir to coat and warm through. Add the pinch of red pepper flakes and a few dashes of toasted sesame oil. Add the cooked shrimp and check for seasoning. Serve sprinkled with toasted sesame seeds if desired.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
- This recipe was entered in the contest for Your Best Risotto (Savory)