Sherpa’s Rice

noc-restaurantI 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


Rice, Barley & LentilsGRAINS & BEAN BASE:  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

VEGETABLES:

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.

RECIPE ADD-ONS: 

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

IN•CITE 

“Let no one ever come to you without leaving better and happier.” – Mother [Saint] Teresa

 

 

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