GINGER SNAP RICE MOLDS

GINGER SNAP RICE MOLDS

Smoked almond Jasmine rice combined with a sauté of green cabbage, onion, mushroom and celery, mixed with a ginger snap sauce. Molded and served with a ginger and spice raisin sauce!

Makes 12 cups rice and 3 cups sauce

Rice:

3 c. water

2 t. sea salt

½ c. smoked almond crumbles; place 2 cups whole smoked almonds in food processor and process till mealy and nuts just begin to clump up a little; measure out ½ cup for this recipe, then transfer remainder to covered jar and reserve for future use

3 c. Jasmine rice

In large saucepan combine water, salt and smoked almond crumbles. Stir well, bring to boil, stir well again. Cover tightly, reduce heat to low and cook exactly 15 minutes. Remove cover, fluff with fork, then transfer to large mixing bowl to cool to room temperature.

Raisin Sauce: Makes 3 cups

1-1/2 c. raisins

3 c. water

¼ c. light brown sugar

½ t. ground allspice

1 t. powdered ginger

¼ t. sea salt

½ c. water mixed in sm. cup with 3 T. cornstarch till dissolved

freshly ground black pepper

In medium saucepan combine raisins and water. Bring to soft boil and cook till soft, then reduce heat to medium-low and cook for 10-15 minutes, stirring occasionally.

Add brown sugar, allspice, ginger and salt. Stir well to dissolve.

Add cornstarch liquid, stirring continuously till thickened. Cook 5 minutes longer, stirring often. Add lots of freshly ground black pepper. Stir and cook 2 minutes longer. Remove from heat. Raisins will plump up as they set a few minutes.

Veggie Saute:

1/4 c. margarine

1-1/2 c. sliced celery, ¼ inch wide with some leaves

1 c. diced onion, ½ inch squares

6 c. diced fresh green cabbage, ½-3/4 inch squares

4.5 oz (dr. wt.) sliced mushrooms, drained well, save liquid, and coarsely cut

2 t. sea salt

10 ginger snap cookies; break into bowl and cover with ½ c. boiling water; stir till smooth

sliced green scallion as garnish

In extra large skillet, over medium-high heat, add margarine, celery, onion and cabbage and salt. Saute, keeping heat on medium-high, till all veggies are translucent and charred on some surfaces.

Add liquid from mushroom jar. Stir, cover, reduce heat to low and cook till tender and all liquid evaporates.

Now add rice all at once to skillet. Stir to evenly distribute. Turn heat to medium-high. Stir and saute till char. Burning the pan is needed to char the rice.

Add ginger snap sauce to rice. Stir to evenly coat all grains. This will take a few minutes. Char a little more then turn off heat.

Reheat raisin sauce. Place ¼ – 1/3 cup raisin sauce in the center of individual plates. Spoon rice into a 1 cup measuring cup or custard cup, packing moderately firmly, up to the rim. Invert onto center of sauce, tap cup, then lift cup off gently.

Sprinkle with fresh cracked pepper and sliced green scallion as garnish, and serve.

Notes: Animal-free ginger snaps are available in most markets and they’re cheap. We got ours at Drug Mart. They add a delightful dimension to this rice dish.

Remember, to char the rice you need to burn the pan somewhat.