Black Forbidden Rice with Braised Eggplant and Almond Cream Sauce

Name: Black Forbidden Rice with Braised Eggplant and Almond Cream Sauce
Ingredients: 1 cup black forbidden rice; 2 cups water; 1/4 teaspoon sea salt; 2 small eggplants (about 1 1/4 pounds); 1/4 cup sesame oil; 3 tablespoons low-sodium tamari; 2 tablespoons rice vinegar; 6 tablespoons mirin (Japanese cooking wine); 4 tablespoons water; 3 large cloves garlic, minced; 1 tablespoon or more fresh ginger jiuce (squeezed from about 1 1/2 inches grated fresh ginger); ALMOND CREAM SAUCE (makes 2 3/4 cups); 1 cup raw almonds; 1/4 cup garbanzo bean miso; 1/2 teaspoon black pepper

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Mix these versatile components together and rebake in casserole form, or serve individually with other dishes.

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Ingredients

1 cup black forbidden rice
2 cups water
1/4 teaspoon sea salt
2 small eggplants (about 1 1/4 pounds)
1/4 cup sesame oil
3 tablespoons low-sodium tamari
2 tablespoons rice vinegar
6 tablespoons mirin (Japanese cooking wine)
4 tablespoons water
3 large cloves garlic, minced
1 tablespoon or more fresh ginger jiuce (squeezed from about 1 1/2 inches grated fresh ginger)
ALMOND CREAM SAUCE (makes 2 3/4 cups)
1 cup raw almonds
1/4 cup garbanzo bean miso
1/2 teaspoon black pepper