Tempeh and Vegetable Gomoku
2 cups organic brown rice, washed
1/2 cup tempeh, cubed or diced and deep-fried until golden
1/4 cup lotus root (fresh or dried), diced
4 to 5 dried shiitake mushrooms, soaked, stems removed, and diced
2 tablespoon dried daikon, rinsed, soaked 10 minutes, and chopped
2 square inches kombu, soaked and diced
1 teaspoon minced scallion roots
1/4 cup carrots, diced
2 tablespoon scallion, chives, or parsley, minced, for garnish
3 cups water, including the water used for soaking the shiitake, dried daikon and kombu
Place all ingredients in a pressure cooker, add water, and mix thoroughly. Place the lid on the cooker and turn the flame to high. When the pressure is up, reduce the flame to medium-low and place a flame deflector under the cooker. Cook for 40 to 45 minutes. Remove from the flame and allow the pressure to come down. Remove the cover and allow the rice and vegetables to sit for 4 to 5 minutes before mixing in the minced scallion, chives, or parsley garnish. Remove and place in a serving bowl.
SO HOW'D IT GO?
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