Black Forbidden Rice with Braised Eggplant and Almond Cream Sauce
  • 1cup black forbidden rice
  • 2cups water
  • 1/4teaspoon sea salt
  • 2 small eggplantsabout 1 1/4 pounds
  • 1/4cup sesame oil
  • 3tablespoons low-sodium tamari
  • 2tablespoons rice vinegar
  • 6tablespoons mirinJapanese cooking wine
  • 4tablespoons water
  • 3 large cloves garlic, minced
  • 1tablespoon or more fresh ginger jiucesqueezed from about 1 1/2 inches grated fresh ginger
  • ALMOND CREAM SAUCEmakes 2 3/4 cups
  • 1cup raw almonds
  • 2cups water
  • 1/4cup garbanzo bean miso
  • 1/2teaspoon black pepper
  1. Wash rice while bringing water up to a boil. Add rice and sea salt to boiling water; reduce heat to low, cover, and cook until all liquid is gone, 45 minutes. Do not stir.
  2. Cut eggplants into 3/4-inch cubes. Heat a large skillet on medium heat and add sesame oil and eggplant; toss to coat. Cook until well sealed and brown, about 20 minutes. In a bowl, mix tamari, rice vinegar, mirin, water, garlic, and ginger juice. When eggplant is very well cooked, stir in tamari mixture. Cover skillet and cook until liquid is mostly absorbed and eggplant is as smooth as butter, about 20 minutes.
  3. To make sauce: Pulse almonds in a blender until they turn to meal. Add water and blend on high for 2 minutes. (If you prefer a smooth sauce, press mixture through a strainer, removing about 3/4cup of fiber.) Add miso and blend for 1 minute. Pour into a small saucepan and heat quickly, then reduce heat to low and cook for about 10 minutes. Add black pepper while heating.
  4. Serve rice, eggplant, and almond sauce layered or separately.
Recipe Notes
Nutrition Facts
Black Forbidden Rice with Braised Eggplant and Almond Cream Sauce
Amount Per Serving
Calories 308
% Daily Value*
Sodium 710mg 30%
Total Carbohydrates 48g 16%
Dietary Fiber 8g 32%
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 308 cal, 46% fat cal, 23g sat, 2g sat fat, 0mg chol, 11g protein, 48g carb, 8g fiber, 710mg sodium