Lotus Blossoms
Ingredients:
2 Cups Brown basmati rice
3 Cups Filtered water or vegetable stock
2 1?3 Cups Coconut milk
2 tsp Cumin seed
2 tsp Brown mustard seed
2 Tbsp Toasted sesame oil
1 1?3 C Onion, diced
4 tsp Garlic, minced
2-3 bunches Spinach or other greens, rinsed, steamed & drained well
1 Cup Cashews, toasted until golden brown, (page 194)
1 Cup Garbanzo beans, cooked (page 209)
2½ Tbsp Nama shoyu
3 Tbsp Cilantro, minced
2 tsp Curry powder
½ tsp Crushed red pepper flakes
Pinch Cayenne pepper
Sea salt, to taste
Black pepper, ground to taste
Preparation:
Add rice, water and 1 cup of coconut milk to a large pot and bring to a boil.
Cover, reduce heat to simmer and cook until liquid is absorbed, approximately 35
minutes.
While rice is cooking, place oil in a large sauté pan on medium high heat.
Add cumin seed and mustard seed and cook for 1 minute, stirring constantly.
Add onion and garlic and cook for approximately 5 minutes, stirring frequently.
Remove from heat and place in a large bowl.
Add remaining ingredients including 11?3 cup coconut milk and mix well.
Add cooked rice and mix well.
Fill a shallow pan half full with hot water.
Place a rice paper sheet in the hot water and remove when soft, approximately a
minute.
Lay individually on a clean, natural-fibre towel.
Place 1/3rd cup of rice mixture on the bottom portion of the rice paper.
Flatten to form into a small rectangle.
Fold sides toward centre and roll up.
Rolls should be thin and tightly rolled.
Place in a container and cover with a clean, slightly moist towel until ready to
serve.
Serve with peanut sauce.
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