Almost everything tastes better cooked slowly in a claypot, including rice. This method of cooking allows nutrients to be retained within the dish, and usually results in a dish with richer flavours and interesting textures.
This rice dish could be created with a variety of rices including black brown or basmati rice, however the amount of water added and cooking times may need to be adjusted.
A great dish to serve with tempeh & pan fried shitake mushrooms, or seared wild salmon!
INGREDIENTS
Gluten Free, Vegan
We use all organic ingredients
Serves 6
- 2 tbsp extra virgin olive oil
- 2 sticks celery, finely chopped
- 1 small brown onion, finely diced
- 1 tbsp grated, fresh ginger
- 3 cloves garlic, finely diced or crushed
- 1 medium carrot, finely chopped
- 1 ½ cups brown mushrooms or mixed mushrooms
- 2 bok choy, chopped
- 2 cups red rice (variation of jasmine rice)
- 2 cups filtered water
- 2 tbsp organic tamari
- 2 tbsp mirin
TO MAKE
- Preheat oven to 180°C.
- Slowly warm clay pot on stove top with olive oil in bottom.
- Add celery, onion, ginger, garlic, carrot & mushrooms and stir for 5-6 minutes or until soft.
- Add bok choy, rice, water, tamari & mirin and mix thoroughly over heat.
- Put lid on clay pot and place in oven.
- Cook for 2 hours, checking every 30 minutes or so, until rice is soft and sticky. Add more water during the process if necessary.
- Remove from oven and allow to sit for 10 minutes before serving.
TO SERVE
Serve topped with finely slice nori, furikake and/or spring onions.
