ASIAN RISOTTO

ASIAN RISOTTO

Fresh peaches, raisins and pecans simmered in a sweet sour, ginger, curry soy sauce. Mixed with Jasmine rice, then topped with fresh summer tomato cubes and green scallion. Wow!

Sauce makes 5-1/2 cups

This recipe was developed for all Asians in appreciation of the 2008 Olympics. Any group of individuals who can make billions of individuals worldwide simultaneously feel good deserves a special recipe.

4 fresh, ripe, juicy peaches, washed, then sliced around pit into 1/4 inch wide segments, while keeping segments around pit in the palm of your hand; now run knife around the equator of the peach, cutting all peach segments in half, then invert and separate into bowl

2 c. water

1/2 c. white sugar

1/3 c. light brown sugar, packed

2/3 c. light Golden Superior soy sauce (or Kikkoman light brand is gluten-free)

1/4 c. white vinegar

1/2 c. raisins

1 t. dry mustard

2 t. powdered ginger

1 t. mild curry powder

1/2 t. onion powder

1 heaping T. fresh mashed garlic

1/2 t. sea salt

sev. twists fresh cracked black pepper

1/3 c. water mixed with 3 T.  cornstarch till dissolved

2 T. trans fat-free margarine

1 heaping c. peeled, cut sweet onion, 1/2-3/4 inch squares

1/2 t. salt

1/2 c. pecan halves

3-4 fresh, ripe, juicy slicing tomatoes, cored and cut into 3/4 inch cubes; cut only what you’ll use as garnish, about 8-10 cubes per serving

1 bunch green scallion, thoroughly washed, inside and out; then cut crosswise into thin slices, to be used as garnish

Combine first 13 ingredients, up to and including black pepper, in large saucepan. Stir well; turn heat to medium-high and stir till all seasonings are dissolved into the liquid. Reduce heat to medium-low and cook, partially covered, stirring occasionally, at a soft boil for about 5 minutes or till fruit becomes tender.

Add cornstarch dissolved in water. Stir continuously till thickened, then cook for 4 minutes longer, till taste and texture of cornstarch is gone. Set aside.

Meanwhile, in small skillet, saute onion in margarine with salt, over medium heat till golden throughout.

Add pecans and sautéed onion to sauce. Stir, then remove from heat immediately. Don’t continue cooking the sauce. If you make this sauce ahead, then keep out the onions and pecans till it’s reheated.

Rice:

3-3/4 c. water

1-1/2 t. salt

1 t. mild curry powder

1 T. sugar

1 heaping T. fresh mashed garlic

3 c. Jasmine rice.

Place water, salt, curry, sugar and garlic in large saucepan. Bring to boil, add rice, stir. Return to boil, stir well, then cover tightly, reduce heat to low and cook exactly 15 minutes. Remove from heat, spoon into large bowl and separate grains with chopsticks.

Note: The reason why sometimes when you make rice, the top layer remains crunchy when done, is because you didn’t wait till the rice returned to a boil, and then stirred again before covering to finish cooking.

To serve: In a separate mixing bowl mix as much rice and as much sauce for as many servings as you want. Use, for example, 1 cup rice to 1/2 cup sauce. The sauce is the feature, so you want enough. Stir well, spoon into individual serving bowls or plates. Surround the edge of each serving with fresh tomato cubes, making a circle, then sprinkle cut scallion onto the middle of each serving. Serve, then listen for the o-o-h-h-h-s and a-a-h-h-h-s.

Notes: Use the finest ingredients and you’ll create a perfect dish. The strong flavors of the sauce make it perfect for mixing with the rice, rather than serving it over or under the rice. Most people don’t connect risotto with Asian rice dishes. This recipe changes the face of risotto. The fresh tomatoes make this dish complete. The sweet acidity creates an explosive flavor achievement in the mouth. In fact, if you leave out this one ingredient it changes the entire nature of the dish.

If peaches aren’t in season, substitute apples; peel, core and cut into 1/4 inch wide slices, about 4 cups. You can also substitute walnuts or cashews for the pecans.

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