Saturday, October 29, 2011

Shanghai Rice Bowl - From Brendan Brazier's Book 'Thrive Foods'


I have enjoyed making a lot of the recipes from Brendan Brazier's 'Thrive Foods' lately.  What an awesome book! Brendan is one of the world's foremost authorities on plant-based nutrition.  On page 230 you will find this recipe for Shanghai Rice Bowl. The Shanghai is one of the daily special items on rotation at 'Fresh'  in Toronto, Ontario.  This is a very tasty rice bowl that definitely hits the spot and was so easy to prepare.  I made my super Perfect Brown Rice to pile everything on.  Part of the recipe called for Mixed Herbs, which there is a recipe for on page 233. The Temple Rice Bowl, on page 232, also calls for the Mixed Herbs. I wasn't able to find any sunflower sprouts at the store and I didn't have time to sprout my own, so I used spinach instead (which was absolutely yummy).  The lemon squeezed on top is a definite must to bring out all the delicious flavors of this recipe.  This is a very satisfying, delicious meal and full of nutritional benefits that your body will love you for:)

Beautiful Baby Bok Choy

Mixed Herbs  (Page 230)

Shanghai Rice Bowl
Serves 2

1/3 cup water
4 baby bok choy, cut in half lengthwise
6 tbsp olive oil  (I used less than this)
6 tbsp tamari
3 cups shitake mushrooms, stems removed and halved if large
4 cups cooked brown basmati rice
1/2 cup Tahini Sauce (see recipe below)
2 tsp Mixed Herbs (see recipe below)
2 cups sunflower sprouts
2 tbsp hulled hemp seeds
1 cup cooked or canned chickpeas
2 lemon wedges, for garnish

  • Put the water in a wok or skillet over high heat.  Add the bok choy halves and cover.  Steam 5 minutes until bok choy is almost tender.  When water evaporates, add 2 tbsp olive oil, 2 tbsp tamari, and the shitake mushrooms.  Saute 5 minutes until bok choy and mushrooms are tender.  Set aside.
  • Divide the cooked rice between 2 large rice bowls, and drizzle both with Tahini Sauce, olive oil and 4 tbsp tamari .  Sprinkle with Mixed Herbs.
  • Place the sauteed bok choy and shitake mushrooms on the rice, and to with sunflower sprouts, hemp seeds, and chickpeas.
  • Garnish with lemon wedges and serve.
Tahini Sauce
Page 231

2 cloves garlic, minced
1/2 cup chopped parsley
1/2 tsp sea salt
2 tbsp lemon juice
2/3 cup filtered water
1/2 cup tahini

In a blender, process the garlic, parsley, salt, and lemon juice until smooth.
  • Add the water and tahini, and process until smooth.  You may need to add a bit more water if your raw tahini is especially thick.  Add water a tablespoon at a time until you get a pourable consistency.
  • Store in a sealed container in the fridge for up to 4 days.
Mixed Herbs
Page 233
Makes 6 tablespoons

1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried marjoram
1 tbsp dried dill
1 tbsp dried thyme
1 1/2 tsp dried rosemary
1 1/2 tsp dried sage

  • Combine all ingredients in a bowl.  Mix well.
Perfect Brown Rice (The Health Seeker's Kitchen Recipe)

Serves 4

1 cup uncooked brown rice
1 tsp. olive oil
2 cups filtered water
2 fresh basil leaves (Optional)

1. Fix brown rice by cooking in 1 tsp. olive oil until lightly browned. You will hear it start to snap, crackle and pop. Add basil leaves and 2 cups water all at once. Quickly put on lid and bring to boil. Turn down heat to simmer until all water has evaporated (around 40 minutes).

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9 comments:

  1. This sounds so great! I'm really beginning to embrace the bowl idea. Did you use spinach sprouts? Or just spinach?

    ReplyDelete
  2. Foodfeud, I used regular spinach for this dish:)

    Thank you Heather.

    ReplyDelete
  3. I've never worked with fresh Shitake Mushrooms before. Bet they'd be great with Spinach and Tahini.

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