I discovered this dish at Nantahala Outdoor Center in western North Carolina during a high mountain hiking retreat.
Sherpa’s Rice has a deep, rich centering flavor. One of their cooks lived in Nepal and adapted this dish of the Sherpas, who porter for climbers up Mt. Everest without using oxygen!!!
SHERPA SAUCE: This makes enough for several recipes. It is a great all-around sauce!
soy sauce, 1/2 cup
garlic, 1/2 tsp. grated
ginger, fresh, 1 tsp., grated
GRAINS & BEAN BASE: A Colorful splash of veggies top this staidly base
brown rice, 3/4 cup, rinsed
barley, pearled, 1/4 cup, rinsed
lentils, green, 1/4 cup, rinsed and sorted for debris
sea salt, 1/2 tsp
boiling water, 2 cups
vegetable oil, 4 tsp., neutral flavor
onion, 2 cups (1 large), 1-inch square pieces
bell pepper, 2 cups (1 large), cored, 1” square pieces
mushrooms, 2 cups, halved (or quartered, if large)
tomatoes, fresh 1 cup (1 medium), cored, chopped
herbs: a big splash of parsley, chives, and/or mint for garnish
INSTRUCTIONS: You can easily double or triple the recipe; it makes a great planned-over main course.
COOK GRAINS & BEANS
Boil 2 cups of water in a small pot with a tight fitting lid. When water comes to the boil, add rice, barley, lentils, and sea salt, reduce heat to a simmer and cover. Do not peek—simmer for 45 minutes. Remove from heat and set aside, covered.
Alternatively, you can bake in a preheated 350 degree oven for 50 minutes (starting with boiling water)
MAKE THE SAUCE: Combine soy sauce, garlic, and ginger
PREP THE VEGGIES
In a large skillet, fry the onion in oil until they soften a bit and take on some color; add bell pepper and mushrooms and fry until softened. Add tomato and reduce heat to medium-low and cover. Cook a few minutes, the tomatoes will yield their liquid, and make a sauce—almost like a stew.
ASSEMBLE THE DISH:
Add about 3 TBS of the Sherpa sauce to the veggies and stir. Wait a minute, then taste and adjust if needed.
Serve the grain on individual plates or platter and ladle the vegetables on top. Top with chopped herbs.
Serve topped with a fried egg and toasted sesame seeds
Add chunks of chicken or shrimp to the simmering veggies and cook through
MASTERY EN PLACE
You will add deeper flavor if you sauté onions until they brown a little
“Let no one ever come to you without leaving better and happier.” – Mother [Saint] Teresa