Use this recipe as a base and add whatever you desire. IT could be chicken fried rice, broccoli fried rice, etc. You may wish to eliminate the mint and add more cilantro. Have extra broth on hand for extra additions as they may sop up too much liquid.
1-1/2 cups brown rice, rinsed
6 ounces burdock root, scrubbed well and sliced thin
3-1/2 cups organic vegetable or chicken broth, divided
1 bay leaf
1 tablespoon organic vegetable or chicken broth
4 cloves garlic, sliced thin
2 stalks of celery, sliced
1 large carrot
2 teaspoons RealSalt
¼ cup mirin or rice wine
For the stir-fry sauce:
¼ cup shoyu or organic soy sauce
1 tablespoon organic vegetable broth
¼ teaspoon Redmond *RealSalt
½ teaspoon freshly ground pepper
2 tablespoons chopped fresh cilantro
1/3 cup loosely packed fresh parsley, chopped, divided
1 clove garlic
3 scallions, white parts chopped (slice green parts and set aside)
1 tablespoon tamarind paste (be sure to remove hard parts)
Extra virgin olive oil
In a large sauté pan, cook burdock in half a cup of broth for five minutes. Add Rice, the remaining broth, water, and the bay leaf. Cover and simmer for 35-50 minutes (check package of rice for cooking time) or until most of the liquid is absorbed. Remove bay leaf.
Equip a food processor with the shredding disk. Shred the celery and carrot. Transfer to a colander, place it over a bowl or in a sink and sprinkle with sea salt. Let sit for15 minutes. This will soften them without cooking them.
In a small skillet, heat the tablespoon of broth over medium heat. Add the garlic and sauté for fifteen seconds. Add the mirin or rice wine; simmer for 1-minute. Turn off heat.
For the stir-fry sauce: combine the nama shoyu or the liquid aminos, broth, salt, pepper, half of the parsley, chopped whites from scallions and tamarind paste. Process until well combined, but not like pea soup. (Yeah, I did it before) Stir into rice along with the remaining scallions ,cilantro, remaining parsley, and the mirin-garlic mixture. Rinse excess salt from the celery and carrot; add them to the rice. Stir in the sauce, drizzle with olive oil and serve immediately. To reheat, place over low heat and stir until warmed though.
My variations:
Mushroom-Burdock Fried Rice
Shred 8-10 ounces sliced baby bella, shiitake, or button mushrooms with the celery and carrot.
Mediterranean Burdock Fried Rice
Stir in ½ cup low fat sheep’s milk feta and ¼ cup sliced pitted oil-cured Greek olives. Omit the cilantro and add 2 tablespoons chopped fresh oregano.