Sticky rice stew with wild salmon


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In this stew, sweet and earthy flavors combine with the chewy textures of sticky rice and shitake mushrooms. Add to that the beautiful color array of deep green kale, carrots, yam, golden rutabaga and garbanzo beans.  Easy to make, elegant and savory, this dish is a winner.

The wild salmon is used really as a condiment, and not the main attraction. You can make it vegetarian replacing salmon for tofu, or eliminating tofu altogether!

Serves  5 – 6

Ingredients:

  •  1 cup sweet brown rice (cooks 2 to 1 /water to rice)
  •  1 cup chick peas/dry (pressure cook /save the cooking liquid) , or 1 can rinsed & drained
  •  1 yam, peeled & cubed into 1” pieces (about a cup)
  •  1 rutabaga, peeled & cubed into 1” pieces (about a cup)
  •  2 carrots, chopped
  •  1 Tbs. toasted sesame oil
  •  5 shitake mushrooms, sliced in half and then into thin strips
  •  1 or 2 tsp. fresh ginger – peeled and diced, or if very fibrous – shredded and squeezed for juice
  •  1 bunch dino kale (AKA-Tuscan kale or Lacinato kale), or any kind of kale – stems removed, then cut in thin strips
  •  4 scallions – diced
  •  ¾ pound wild Coho salmon, marinated in teriyaki sauce
  •  Hot chili oil to taste (a few shakes or several depending upon your heat preference)
  •  Handful chopped fresh cilantro
  •  Toasted sesame seed- optional
  •  1 Tbs. Miso paste
  • 2 tsp tamari, or to taste 

Directions:

Cook rice in separate pot according to package directions. (I add a tab of butter –optional) Sweet brown rice (I think of it as sticky rice) takes about 50 minutes to cook, similar to risotto.

While rice is cooking, pressure cook chick peas, save the liquid. (Pre-soaked chick peas will take about 15 – 17 minutes to pressure cook once the valve pops – 10 minutes)

Mix Yam, rutabaga and carrots with a drizzle of olive oil & sprinkle of salt. Place on baking tin or in pan with a drizzle of H2O for added moisture. Bake/roast in 350 oven until soft inside & crispy outside – @ 25 minutes or so. Stir occasionally.

In cast iron or heavy bottom skillet, sauté shitake mushrooms in sesame oil.  Gently stir in diced ginger. When other ingredients are done, place salmon with terriaki sauce (1/4 cup MAX)on top of shitake mushrooms. Place baked vegetables around the side of the fish. Mix together ½ cup chickpea liquid (or water if canned),miso paste, and hot chili oil. Sprinkle over vegetables.

Cover for 10 minutes and simmer. Add fresh cilantro on top and diced kale around the sides. Cover and steam until kale is wilted and fish is done – about 3 minutes.

In a large lipped serving platter, spoon out sticky rice first. If you like, you can sprinkle toasted sesame seeds over the rice. Break salmon into pieces (remove skin if you want). Gently spoon all stew vegetables and fish over the rice, mindful to show all the beautiful colors.

Variations:

If using tofu, sauté in cast iron skillet first, with sesame oil and teriyaki sauce. Once tofu gets crispy, add mushrooms.

 

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