---One rice cooker grain, fish and greens---
Time for prep and cook: approximately 30 mins
Tool you need: a rice cooker
Ingredients:
1 cup grain/bean (White rice, quinoa, split lentils mix)
1.3 cup water (Preferably spring or filtered)
1 piece konbu (1 credit card size)
3 dry shiitake mushroom stems (chopped)
1/2 table spoon dry garlic
1 table spoon Shio-koji
1 piece salmon (Half to 1 lb)
2 cup kale (chopped)
Lemon squeeze (optional and recommended)
Sesame seeds (optional and recommended)
How to make it:
1. Sprinkle salt on salmon on both sides. Use about 1teaspoon total. Let it sit while you prepare other stuff. If frozen, cut into bite size pieces, add the salt in the rice cooker instead of sprinkling on the fish.
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| No dripping liquid, even color is good sign |
2. Make your grain/bean blend. ( Try one part each of white rice, quinoa and split lentils (orange ones). Wash them changing water 3 times. Drain.
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| Strainers are useful |
3. Chop kale.
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| As much as you like |
4. In rice cooker, add grain mix, 1.3 cup water, knob, shiitake, garlic and shio-koji. Wrap salmon in paper towel to remove any liquid. Rest salmon on grains. Put the lid on and start the rice cooker.
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| You can use scissors to cut mushroom stems |
5. When the rice cooker stops cooking, add kale on top and put the lid back. Wait 5-10 mins. If you don't know when the rice cooker stops cooking, set a timer when you start cooking for 15 mins and add kale when it's up.
6. Serve with lemon squeeze. Other optional recommendations; thinly julienne fresh ginger, toasted sesame seeds / hemp seeds.
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| Softer greens like spinach and mustard green can skip the cooker and be served like side salad / bed for rice too |
---Enjoy---
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