More Recipes, More Excerpts From This Book, Other Books, Buy This Book, Home
Gingko Rice
From THE WILD VEGETARIAN COOKBOOK
Gingko nuts complement rice and seaweed perfectly. You’ll never forget how good they taste together, since gingko improves memory.
4 cups water 1 cup basmati brown rice 1 cup sweet brown rice 1 cup shelled gingko (Gingko biloba) nuts 1/2 cup dried wakame (edible kelp, Alaria esculente), or any other edible seaweed, soaked 5 minutes and rinsed 1-1/2 tbs. olive oil 1/2 tbs. Vege-sal or tamari soy sauce 1 tsp. thyme, ground
Bring all ingredients to boil in a saucepan (or use a rice cooker), reduce heat, and simmer, covered, 45 minutes or until all the liquid is absorbed.
Makes 6 cups Preparation Time: 15 Cooking Time: 45 minutes
More Recipes, More Excerpts From This Book, Other Books, Buy This Book, Home, Back to the Top