So easy! Brown rice, short grain is best for this dish, assorted vegetables, fresh herbs, a few small pieces of fish, and a 2 quart saucepan with a lid. Bring 2 cups of water to a boil, add one cup of brown rice, return to a boil, add root veggies, reduce heat to a simmer and cover with lid, simmer aprox 35 minutes. ...DO NOT REMOVE LID BEFORE 35 MIN*...Turn off heat, add fish, fast cooking veggies, tofu if you have it, and fresh herbs, cover, and let stand 15 minutes-with no heat...
serve with a splash of soy sauce and a few drops of sesame oil, or a drizzle of olive oil.As shown with cilantro, mushrooms, eggplant, green beans, carrots, and cilantro. The above dish was prepared with a cutting board, sharp knife, and a single burner hot plate in an artist studio with no kitchen. Ingredient cost was $6.00 using sushi grade fish, and a hand full of veggies from a local Korean market.
*The secret to steamed rice is very simple, after bringing rice and water to a boil, cover and reduce heat to low, and Do Not Remove the Lid. That's it, just that easy.
