Festival Of Seven Herbs
- 1 cup medium or short grain rice
- 1 piece kombu (optional)
- 7 cups water (or chicken stock (non traditional) if you want to add more flavor)
- 1/4 pound any seven combination of the following herbs; watercress, Chinese celery, radish green, daikon radish green, turnip green, mustard green, carrot green, arugula, chicory, radicchio, endive, syungiku, mizuna, dandelion green
- salt
- Rinse the rice, and drain. Put the washed rice, a piece of kombu if you are using and 7 cups water in a heavy bottomed pan, and let it soak for 30 minutes.
- Place the pan over medium high heat, and bring it to a boil. Remove and discard (or save for some other use) the kombu when bubbles start to appear right before begins to boil. Lower the heat to a gentle simmer and continue to cook the rice, stirring occasionally, until the rice is creamy.
- While the rice is cooking, blanch herbs in boiling water, drain and rinse under cold running water. Chop them up.
- When the rice is done, add the herbs to the pan, stir, and cook for another minutes to warm up the herbs. Season with salt and serve immediately.
rice, kombu, water, combination, salt
Taken from food52.com/recipes/32958-festival-of-seven-herbs (may not work)