Rice, Leeks & Creaminess

2 comments

I found this recipe in a wonderful book I bought in Paris, and I must say that it is a true titbit!

Ingredients:
(serves 1)
80-100 grams of semi-brown rice (I used a portion of round rice thawed)
1 leek
1 tablespoon of tahini
1 teaspoon of umeboshi puree
2 tablespoons of soy milk

Method:
Wash and chop the leek into small pieces, then stew it with a little water for about 20 minutes. Meanwhile, cook rice according to the package directions and prepare the sauce by combining tahini, umeboshi puree and soy milk, stirring well until it is homogeneous. Pour the sauce in the pot whit the leek and cook 2-3 minutes. Serve the rice and pour over the sauce.
Ps: I did not want to cook the rice on its own, so I kept the sauce aside, while I poured the thawed rice in the pan with the remaining sauce, adding a little water to make it a bit more creamy and smooth. I served and pour the rest of the sauce on top. SO GOOD !!!!! Creamy and very “cuddly” …
PS 2: Have you noticed my beautiful red chopsticks? 😛

Chef: Valina from VeganBlog

  1. EleonoraNW3 22 October 2010 at 19:40

    must be sooo creamy and good! I never but tahini…as if I did it I would eat it up in just one evening 😛


  2. Cassandra78 24 October 2010 at 20:11

    must be delicious. easy and delicious



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