Another fantastic recipe from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!

RICE WITH VEGETABLES, SEAWEED AND SPROUTS
 
6 cups water
2 cups short grain brown rice
 
3 tbsps olive oil
3 tbsps toasted sesame oil
6 cloves garlic
2" piece ginger
3 cups sliced shitaki caps
4" piece daikon, grated
1 bunch kale, leaves only, very finely chopped
1/4 cup hijiki, (health food stores), soaked in 1/2 cup hot water
3 cups soy bean sprouts
1/4 cup soy sauce [use wheat-free tamari for gluten-free]
1/4 cup chopped cilantro
6 scallions, finely sliced
Bottled hot sauce to taste
 
Bring the water to boil in a wide heavy pot. Add the rice, reduce the flame to medium and cook, covered, 45 minutes.
Meanwhile, heat the oils in a large skillet. Finely grind the garlic and ginger and add to the skillet. Sauté for just one minute. Add the shitaki and sauté 2-3 more minutes. Add the daikon and kale and sauté 2-3 more minutes. Add the cooked rice and all remaining ingredients, and stir to combine. Cook 2-3 more minutes, only until cooked through. Serve hot.

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