Lotus-wrapped rice

8 servings

Ingredients

Quantity Ingredient
4 Whole Lotus Leaves; To 5 Leaves
2 cups Short-Grain White Rice
8 Chinese Black Mushrooms; Or Japanese Black Mushrooms
2 cups Cold Water; Spring Water Best
2 tablespoons Chili-Lemon Oil; Or Hot Chili Oil
1 large Carrot; Cut To 1/8\" Dice
4 smalls Leeks; Note 1
2 Stalks Celery; Note 2
1 teaspoon Kosher Salt; Note 3
½ teaspoon Roasted Szechwan Pepper-Salt; Note 4

Directions

Note 1: or 1 large leek, white and light green part only, slit lengthwise then cut crosswise into very thin moons, rinsed if necessary Note 2: inner stalks celery with pale leaves, cut crosswise into thin moons Note 3: Barbara uses [Diamond] brand Note 4: I am sending a copy of her recipe for this also...as well as for her chili-lemon oil.

The northern Chinese-style version of the Cantonese dim-sum dish, this is done with shortgrain white rice instead of sticky rice. The lotus leaves give the rice a flavor like green tea.

Makes 8 rice packets.

1. Cover the lotus leaves with cold water and let soak several hours or overnight. Drain.

2. Cover the mushrooms with cold water and let soak until soft, ideally overnight. Drain and squeeze to remove excess water. Snip and discard stems, then cut caps into a fine dice.

3. Put the rice in a bowl, cover generously with cold water and stir. Tilt the bowl to drain, add more cold water, then repeat 4-5 times until the water turns mostly clear. Drain well.

4. Combine the mushrooms, sausage, rice and water in a non-stick pot with a tight-fitting lid. (For older rice that's dryer, you'll need a bit more water.) Bring the water to a boil over high heat, then reduce the heat to its lowest setting and cover the pot. (For an electric stove, move the pot to a coil pre-set to low.) Cook the rice for 20 minutes, then set the pot aside undisturbed for 20 minutes more. Spoon the rice into a large bowl and fluff with a wooden paddle or spoon.

5. Heat the oils in a skillet over moderate heat. Add the carrot, leeks and celery, and stir until hot. Sprinkle with salt and pepper-salt, and stir to combine. Scrape the mixture over the rice and toss with your hands. Toss with more salt and pepper-salt to taste. The mixture should be keenly seasoned.

6. Cut, wrap and tie the leaves as demonstrated, using a cup of rice per package. Steam over high heat 10-15 minutes, then serve.

Notes: Look for lotus leaves without holes. When you wrap them, put the green side in.

Entered into MasterCook and tasted for you by Jeff Dwork <reggie@...>

NOTES : Cal 235⅖ Total Fat 3.9g Sat Fat 0.5g Carb 45.5g Fib 2.5g Pro 4.2g Sdo 372mg CFF 14.9%

Recipe by: Barbara Tropp

Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Mar 07, 1999, converted by MM_Buster v2.0l.

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