Simple things are often the best. If I were tired and sleepy, but hungry, what would I cook?! – Risotto. You just throw a few things in the pot and simmer.
Such was the case last Saturday night. It was still cool enough for a hot meal before the impending heatwave.
Anyway, here are what I’ve used.
- 1/2 tsp turmeric
- a dash of blackPepper
- 1/2 tbsp oliveOil
I always start with above three when frying veggies
- 1 cup of Nira – cut
- 1/2 cup Shiitake – sliced
- 2 cups filtered Water
- 1/2 sheet of AburaÂgé – diced
- 1 cup cooked shortgrain Rice
All in bite-size
- 1/2 tsp kelp powder
- 1 tsp golden flaxseed meal
- a pinch of lemon zest
- 1 tbsp ginger – peeled n diced*
- 2 tsps soySauce
- A sprig of fresh dill*
*optional
You can substitute kelp powder stock with a vegetable bouillon or 1/4 tsp seaSalt. Umami is still there from Nira, Shiitake and AburaÂgé. Kelp does help get the excess sodium out of the body though.
Anyway, here’s how I make Nira Risotto. (2 servings)
- Turmeric, blackPepper, & oliveOil in the saucepan, and turn the stove on medium.
- Add Nira & Shiitake, and stir.
- Add Water, AburaÂgé, & Rice, and stir. Bring it to boil, turn the stove low, and place the lid to let it simmer for a few minutes.
- Add Kelp powder, golden flaxseed meal, lemon zest, and soySauce, and stir. Let it simmer for another minute with the lid on, and turn the stove off.
- Serve while it’s hot, garnish with fresh dill, and enjoy!
All my cooking is low sodium. I incorporate multiple umami sources to make it tasty.
If you eat out often, you’re probably used to salty food. If you’re trying to reduce sodium intake, try adding garlic powder or nutritional yeast instead for taste. Our brain is flexible, and two weeks is all it needs to readjust to a less salty taste preference.
By the way, I make the cayenne infused soySauce by filling a small jar with dried whole cayenne peppers and soySauce, and leave it on the counter for a few weeks. It gives the soySauce peppery flavor without heat. And that’s what I used for this recipe.
Happy cooking and eating!
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P.S. Nira is the Japanese name for Garlic chives aka Chinese chives. I grow them in my community garden plot. Cottontail rabbits have been choosing to nest in my plot, and it becomes the bunny nursery in the fall & the spring so far. They like to hide in Nira bushes! Here’s a tweet:
🐇🐇💚🌱🌱🌱