Tuesday, April 21, 2009

Romaine rolls

Romaine Rolls
1 cup calrose rice
water to cook in rice cooker to level "1"
teeny pinch of turmeric
1 tsp "Better Than Bouillion" Mushroom flavor

Green onion omelet:
1 bunch green onions, sliced (about 6 or 7 green onions, to make 3/4 cup sliced)
2 tsp bacon fat or butter
coarse sea salt and fresh black pepper
4 eggs, beaten well
shaved parmesan or Romano cheese

Heat the bacon fat in a 6" skillet, then add the green onions, cook until limp. Sprinkle salt and pepper over the onions. Pour the beaten egg over the cooked onions, turn the heat down, sprinkle on the shaved cheese, and cook until set. If desired, you can put it into a 350° oven and cook until set. Cut into quarters and then into strips.

Zuni Cafe pickled red onions
Trader Joe's Persian cucumbers, sliced length-wise very thinly,
then marinated with a little of the pickled onions & pickled onion juice
romaine leaves

Place a 12" square of plastic wrap on a counter. Place a large romaine leaf on the plastic wrap. Place a spoonful of the cooked rice, some pickled onion, some omelet, and some cucumber on the romaine leaf, then roll up like a burrito. Refrigerate for several hours, to set up.

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