Tokyo Rice recipes

Ingredients

• 1 quart water
• 3 cups chicken stock
• 3 large garlic
• 3 cups medium grain rice
• 1 quart carrot
• 1 quart sugar snap peas
• ¼ cup each fresh parsley and cilantro
• 3 tablespoons yellow onion
• 2 tablespoons red jalapeños
• 1 cup rice wine vinegar
• ½ cup toasted sesame oil
• ¼ cup honey or granulated sugar
• 3 tablespoons toasted anise or fennel seeds
• 1 tablespoon salt
• 1 tablespoon black pepper
• ¼ cup sesame seeds

Directions

• In large pot, bring stock and water to a boil over high heat; add garlic and boil 1 minute. Stir in rice and return to a boil; cover, reduce heat to a low simmer and cook 20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and keep hot.
• In large bowl, combine vegetables and herbs along with jalapeño; toss to mix well.
• In small bowl, whisk together vinegar, honey, oil, garlic, anise, salt and pepper; mix well. Add vegetables to hot rice and gently toss to blend. Stir in vinegar-honey dressing and toss to coat completely. Add sesame seeds and mix well. Adjust seasonings. To Serve: For each serving, line salad plate or bowl with lettuce leaves and scoop 1 cup rice on top of lettuce. Top with teriyaki chicken, pork, lamb or fish.