RICE BALLS (ONIGIRI)
2 cups sushi rice
4 cups water
2 tsp miso (or pickled ginger or umeboshi paste)
3-4 sheets nori
Cook rice in the water in a rice cooker. Cool.
Fill a small bowl with water adn wet both hands so the rice does not stick. Form 1/4 cup rice into a triangle. Spread 1/4 tsp miso evenly on one side. Cover with another 1/4 cup rice. Shape into one triangle, making sure the miso is covered. Fold the nori sheets in half, and tear them apart. Wrap the rice triangle in half of one nori sheet, completely covering the rice. Repeat. Makes 8.
Purported to be great food to cool your body. Looking for images, I found this blog with a rich collection of recipes to look at on another day! Coach Dean's blog, Run Dean Run, has the best explanations and image, and some great links for running resources.
MINNESOTA MASHED POTATOES
5-6 medium red or yellow potatoes
1 cup rice milk (RECIPE BELOW)
2 T olive oil
1/2 t salt
1/2 t crushed black pepper
paprika (optional)
Wash potatoes. Peel if preferred. Place in pot and cover completely with water by 1 inch. Bring to a boil, covered, over high heat. Lower the heat and simmer 20-25 minutes until tender with a fork.
Drain and mash with masher. Add the remaining ingredients, until smooth and fluffy.
RICE MILK
1 cup cooked rice
4 cups water
1/8 t salt
1 T sunflower oil (optional)
Blend on high 1-2 minutes, until smooth. Oil makes it creamier. Refrigerate. Keeps for 4-5 days.
Makes 4-6 servings.
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