Spicy Soy-Sesame Rice
- 1/2 C. white rice
- 1-1/3 C. water
- 1 Tbsp. butter
- 1 clove garlic, minced
- 1 small carrot, peeled and shredded
- 2 Tbsp. chicken broth
- 2 Tbsp. soy sauce
- 1 tsp. rice wine vinegar
- 1 tsp. dark sesame oil
- 1/2 tsp. red pepper flakes (or less if you prefer)
- 1/2 tsp. sugar
Melt butter in a medium skillet over low heat. Add the rice and the garlic and cook for 2 minutes. Add the water and carrots, turn heat up to high and bring to boil. Reduce heat, cover, and simmer for 20 minutes. While the rice simmers, combine in a small bowl: the chicken broth, soy sauce, rice wine vinegar, sesame oil, red pepper flakes, and sugar. After the rice has simmered for 20 minutes. Stir in the soy-sesame sauce. Let the rice cook in the sauce for 2 minutes. Serves 2.
The Soy-Sesame Sauce recipe comes from
How to Cook Without a Book by Pam Anderson.
Grilled Teriyaki Shrimp
- 20 medium-sized shrimp, peeled, deveined, and tails removed
- 4 bamboo skewers (that have been soaked in water for several minutes)
- 1/4 C. low-sodium teriyaki sauce
- 1 Tbsp. local honey
- 1 Tbsp. Dijon mustard
- 2 cloves garlic, minced
- 1 Tbsp. fresh ginger, minced
Push 5 shrimp onto each skewer and place in a shallow dish. Combine in a small bowl: the teriyaki sauce, honey, mustard, garlic, and ginger. Pour over the shrimp and let marinade for 15 minutes. Grill on an indoor George Foreman grill at 300 degrees for 4 minutes; OR on an oudoor grill, over medium heat for 4 to 5 minutes (or until no longer pink); OR under a broiler, for 3 to 4 minutes (or until no longer pink). Serve with Spicy Soy-Sesame Rice. Yields 2 servings.