The following dishes are examples of popular, everyday recipes in which rice cakes are incorporated for a different take on pasta or rice.
The first transforms pasta primavera, a dish of pasta with sauteed fresh vegetables. The pasta is substituted with rice cakes. Use fresh vegetables you like from the farmers market — three or four of them cut into bite-size pieces or into a thin julienne. Some ideas: broccoli, carrots, asparagus, green beans, bell peppers, chard, kale, celery or onions. Sprinkle with grated cheese as you would a pasta dish, and enjoy.
The second recipe incorporates the rice starch into the stir-fry pan. For this recipe, use two or three vegetables of your choice. A few examples: broccoli, carrots, green beans, asparagus, sweet peppers, zucchini, cucumber, snow peas, cauliflower, long beans, bok choy, choy sum, watercress or whatever you may have in the refrigerator. It’s a good idea to parboil broccoli, carrots, cauliflower, green and long beans before adding to the pan so they cook evenly. For a vegetarian dish, substitute mushrooms or tofu for the chicken.
| WHAT IS BLANCHING?
Blanching is plunging a food into boiling water for a brief period of time. Blanching can soften textures in vegetables, loosen skins from tomatoes and peaches, and remove strong flavors like salt from salt pork or bacon.
To blanch a food, bring a large pot of water to a boil. Immerse the food in the boiling water, then drain and rinse with cool water to stop the cooking process.
How long you blanch depends on the food. Tomato and peach skins loosen in 10 seconds or so.
Vegetables such as bean sprouts lose their crispness in a just a minute or two; others, such as kale or chard, require a few minutes to become tender.
Blanching can set the color and flavor of vegetables if you’re going to freeze them. Taste-testing as you blanch will insure good results.
Blanching is sometimes referred to as parboiling, a good thing to do when you have a variety of vegetables that will be cooked together. For example, parboiling broccoli or carrots before they are used in a stir-fry means they can be added to the pan at the same time, and they will cook quickly alongside other ingredients.
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RICE CAKE PRIMAVERA
4 pieces Korean rice cake, sliced on the diagonal
2 tablespoons olive oil
3 cups vegetables of choice, cut into bite-size pieces
2 cloves garlic, minced
1 cup cherry or grape tomatoes, cut in half
Salt and freshly ground black pepper
Chili pepper flakes (optional)
1/2 cup grated Parmesan cheese
Bring pot of water to boil and add rice cakes. Boil 3 to 4 minutes or until soft. Drain and keep hot.
While rice cakes are boiling, heat large saute pan on high. Add olive oil, then vegetables and saute 2 to 3 minutes until tender but still crisp.
Add garlic and cherry tomatoes and cook another minute. Add rice cakes and toss; stir in a little rice cake water if it’s too dry.
Add salt and pepper to taste, and chili pepper flakes if using. Mix well. Scoop into bowls, sprinkle with parmesan and serve. Serves 4.
Approximate nutritional information, per serving (not including salt or sprinkled cheese to taste): 300 calories, 10 g fat, 2.5 g saturated fat, 10 mg cholesterol, 300 mg sodium, 44 g carbohydrate, 3 g fiber, 3 g sugar, 8 g protein
RICE CAKE STIR-FRY
4 tablespoons oyster sauce
2 tablespoons mirin
2 boneless, skinless chicken breasts, cut into bite-size pieces
4 pieces Korean rice cake, sliced on the diagonal
2 tablespoons oil
2 cloves garlic, peeled and smashed
6 cups chopped vegetables, cut into bite-size pieces
4 green onions, cut into 1-inch pieces
In small bowl, whisk together oyster sauce and mirin. In another bowl, combine chicken with 2 tablespoons of the sauce. Set aside for 30 minutes.
Bring pot of water to boil. Add rice cakes and cook for 3 to 4 minutes or until soft. Drain.
While rice cakes are boiling, heat oil in wok or large pan over medium-high. Add garlic and stir-fry 30 seconds. Add chicken and cook 2 minutes, stirring to brown pieces.
Add vegetables and toss together; cook 2 to 3 minutes. Vegetables should remain slightly crisp. Add rice cakes and remaining oyster-sauce mixture, and cook another minute. Add green onions and toss to combine. Scoop into bowls and serve at once. Serves 4.
Approximate nutritional information, per serving: 500 calories, 9 g fat, 1.5 g saturated fat, 55 mg cholesterol, 800 mg sodium, 73 g carbohydrate, 5 g fiber, 12 g sugar, 26 g protein
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Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S., a nutritionist in the Department of Human Nutrition, Food and Animal Science, College of Tropical Agriculture and Human Resources, University of Hawaii-Manoa.
