Black Forbidden Rice with Braised Eggplant and Almond Cream Sauce
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
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