In a small bowl, combine radishes, carrot, sugar and cider vinegar. Let marinate for 1/2 hr. Stir together bean sprouts, garlic chili sauce, sesame oil and seeds. In a large skillet, sauté kale and arugula with oil over high heat. Transfer to a bowl. In same skillet, cook beef with shiitake slices and garlic over high heat. Meanwhile, poach eggs in a medium pot of simmering water.
Arrange 3/4 cup rice in the middle of 4 bowls, top each with 1/4 portion carrot and radish pickle, 1/4 of bean sprouts, 1/4 kale and arugula, 1/4 beef and shiitake and 1 poached egg. With scissors, cut nori into thin strips and sprinkle over bowls.
Tip: Serve with additional hot sauce to taste.
Preparing Brown Rice:
When cooking brown rice, always follow package directions; if they are not available, use this easy method:
1 cup (250 mL) uncooked brown rice 2 to 2-1/4 cups (550 mL) liquid such as water, broth, or juice 1 teaspoon (5 mL) butter or margarine, optional 1 teaspoon (5 mL) optional
Combine ingredients in 2 to 3 quart (2 to 3 L) saucepan. Bring to a boil; stir once or twice. Reduce heat, cover, simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed. Fluff with fork. Yield: 3 to 4 cups (750 mL to 1 L).
SOURCE: USA Rice
Bibimbap Rice Bowl 3 radishes, thinly sliced 1 carrot, peeled and thinly sliced 2 tbsp (30 mL) sugar 2 tbsp (30 mL) apple cider vinegar 1 cup (250 mL) bean sprouts, blanched 2 tsp (10 mL) garlic chili sauce 1/4 tsp (1 mL) sesame oil 1/4 tsp (1 mL) sesame seeds 4 cups (1 L) baby kale and arugula mix 1/2 tsp (2 mL) olive oil 1/2 lb (225 g) extra lean ground beef 1 cup (250 mL) sliced shiitake mushrooms 1 tsp (5 mL) minced garlic 4 eggs 3 cups (750 mL) cooked short grain U.S. brown rice 1 Sheet nori
PER SERVING (1/4 recipe): 415 calories, 12 g fat, 3 g saturated fat, 248 mg cholesterol, 303 mg sodium, 56 g carbohydrates, 5 g fibre, 25 g protein. % RDI: 10% calcium, 35% iron, 30% vitamin A, 90% vitamin C.
Western Rice Mills Ltd 1059 - 11111 Twigg Place, Richmond, BC V6V 0B7 Canada SEE MAP