Celebrate all things rice at the Fifth Annual Hawaii Rice Festival, 11 a.m. to 5 p.m. Sunday at Ward Centers. The free event includes cooking demos, eating contests, ono food and more.
You can help feed Oahu seniors in need by making a brown rice or monetary donation to Lanakila Pacific’s "Meals on Wheels" program. Donations will be accepted at Lanakila’s information booth. Visit www.ricefest.com.
RICE-CRUSTED SNAPPER WITH WASABI GINGER SAUCE
1/2 cup jasmine rice, uncooked
1 tablespoon peanut oil
4 (4-ounce) fresh snapper fillets, skin on
Salt and pepper, to taste
1 tablespoon wasabi powder
2 tablespoons water
2 teaspoons rice vinegar
1/2 teaspoon shoyu
1/4 teaspoon grated ginger
1 cup whipping cream
Preheat oven to 350 degrees. In dry nonstick, ovenproof frying pan over low heat, fry rice 10 minutes, stirring frequently until opaque.
Transfer rice to food processor and pulse until coarsely ground. Put rice in shallow dish and set aside.
In the same pan, heat oil over medium-high. Season fillets with salt and pepper, dip skinless side in the ground rice and press to coat. In hot pan, cook fish crust side down about 2 minutes. Flip and transfer to oven. Bake 5 minutes or until just cooked through.
In cool pan, whisk together wasabi and water until smooth. Let sit for 5 minutes. Whisk in remaining ingredients and simmer over low heat 5 to 7 minutes.
Drizzle sauce on plate and top with fillets. Serves 4.
Approximate nutritional information, per serving (not including salt to taste): 450 calories, 27 g fat, 15 g saturated fat, 125 mg cholesterol, 150 mg sodium, 22 g carbohydrate, 1 g fiber, 1 g sugar, 27 g protein
COLD WILD RICE SALAD
4 tablespoons olive oil, divided
1 clove garlic, grated
1 teaspoon grated ginger
4 fresh shiitake mushrooms, stems removed and cut into slivers
4 cups cooked wild rice
1/4 cup thinly sliced green onions
2 cups cooked edamame, shelled
1 medium carrot, peeled and julienned
1 cup jicama, peeled and diced into 1/4-inch cubes
1/2 cup chopped candied pecans
1/2 cup dried cranberries
2 tablespoons roasted sesame seeds
2 tablespoons sesame oil
1/4 cup rice vinegar
1 tablespoon yuzu juice (substitute with lime)
3 teaspoons honey
Salt and pepper, to taste
In medium pan over medium-high, heat 1 tablespoon of oil. Saute garlic, ginger and shiitake for 3-5 minutes. Remove from heat.
Transfer to large mixing bowl and combine with rice, green onion, edamame, carrot, jicama, pecans, cranberries and sesame seeds.
In separate bowl, whisk remaining ingredients, including remaining olive oil. Drizzle over rice mixture and toss to combine.
Cover and chill 1 hour before serving. Serves 8.
Approximate nutritional information, per serving (not including salt to taste): 350 calories, 19 g fat, 2 g saturated fat, no cholesterol, 60 mg sodium, 38 g carbohydrate, 7 g fiber, 11 g sugar, 9 g protein
LAYERED MANGO COULIS AND BLACK RICE CREAM
4-1/4 cups coconut milk
1/2 cup superfine sugar
3 tablespoons local honey
1 vanilla bean, split
1/8 teaspoon salt
1 cup black rice, uncooked
1-1/2 cups whipping cream
3 cups cubed fresh mango, divided
1 teaspoon granulated sugar, or to taste
In large saucepan, combine coconut milk, sugar, honey, vanilla bean, salt and rice. Bring to boil, stirring frequently.
Transfer to slow cooker, cover and simmer on low until rice is tender, about 3 to 4 hours. If necessary, add additional coconut milk or water; consistency should resemble creamy rice porridge.
Remove from heat and cool. Whip cream to soft peaks. Before folding in cream, ensure that rice is creamy and fluid; add more coconut milk if necessary.
Pour into 8 serving dishes and refrigerate until cold.
Combine 2 cups mango and sugar in blender and process till smooth. Refrigerate until ready to serve.
Top rice with coulis and garnish with remaining mango. Serves 8.
Approximate nutritional information, per serving: 550 calories, 37 g fat, 30 g saturated fat, 60 mg cholesterol, 100 mg sodium, 51 g carbohydrate, 3 g fiber, 30 g sugar, 6 g protein
More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.
