Black and white rice
The joy of this dish is to see the beautiful ivory white mixture turn brown-black with the soy sauce which you add at the table. It’s a creamy-sweet mix with a dark contrast. Beautiful!
Ingredients for three people:
A handful of whole almonds
Half a tin or so of bamboo shoots – depending on the tin, obviously
Chinese cabbage, chopped in little squares
Small amount of white onions to give a subtle taste (I mean the sort that are like spring onions but with bigger bulbs)
1 smallish clove of garlic (remember all the other tastes are sweet and subtle so the garlic shouldn’t be overdone)
You can add a tiny pinch of cayenne pepper if you want – so little you don’t taste it, but it warms the palette in an agreeable way
I personally do this the easy way – I get the rice boiling and then start preparing the rest of the ingredients. At about 20 minutes (the brown rice cooks in 30) you can add everything except the cabbage. Chinese cabbage is very light and can be eaten as a salad, so it doesn’t need cooking. Mix it in last, when everything is done.
I don’t give exact measures because I do this by eye: have about half the volume of the dish as vegetables, the other half as rice. Of the vegetables, the bulk is about 50/50 bamboo/cabbage, with the onion being a very small proportion and the almonds scattered through to give taste and beauty, but not dominating the thing.
Add half the salt you’d normally put in the dish and then have soy sauce on the table to add to each individual bowl. It’s a very attractive ritual, you’ll get what I mean when you try it.
Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.