Like White on Rice

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Okay, back to the food!  Today was an asian kind of day for me.  I love when I've got a big rice cooker full of warm rice, ready to be the foundation for my breakfast, lunch and dinner.  It makes life so easy, doesn't it?  Plus, on a chilly morning, it sure beats a bowl of cold cereal.  Bad news is it doesn't really go with coffee...but if you're an asian tea drinker, it's the perfect fit.  Try a mild green tea or jasmine tea if you're new to asian teas.

About the rice: I like to use 2 cups of organic brown sushi rice mixed with 1/2 cup azuki beans.  It's a very mild bean so you don't really notice it's there.  Plus, the rice and beans together make a protein!  It's a beautiful thing.  Remember, though, that when you cook brown rice and beans you're going to need to add more water than you normally would with plain white rice.  Also, brown rice tends to be a little more...how would I say it...rugged?  So I recommend soaking the rice and beans overnight and then cooking it first thing in the morning.

So now that the rice is done, what are you going to eat it with?

That's right, scrambled eggs!  Except I add a little Japanese flair to mine.  

When whisking eggs, add 2 teaspoons soy sauce for every 2 eggs.  

After cooking, top with thinly sliced green onion and sprinkle with

a little furikake, or add umeboshi.

You're not really Japanese if you can't eat natto.  

My husband thinks it's the devil, I think it's heaven.  Who's right?  

Me, of course.  

I grew up eating this stuff so just the thought of it 

makes my mouth water.  

But my husband's mouth waters in another way,

 if you know what I mean...

Poor guy can't even be in the same room as I am when I'm eating it!  

I'm told it smells worst than the stinkiest of cheeses.

I love dark leafy greens, and this is the best way to cook them.  I like to use chard.  It's delicious, and so colorful.  Plus, I found that spinach, as tasty as it is, turns into about 1 bite when cooked.  

For 4 servings:

Chop about 8 to 10 large chard leaves into bite-sized pieces

Mince 2 or 3 cloves of garlic

• Heat 2 Tbs toasted sesame oil in large pan over medium-high heat  
• Add garlic and cook until fragrant, around 30 seconds to 1 minute  
• Then add chard or other greens and saute until wilted but still bright green, about 5 minutes 
• In the meantime, whisk 2 eggs with 1 Tbs soy sauce and 1 Tbs agave nectar
• Pour over chard and cook over medium heat, letting eggs set a little before stirring  
• Stir gently until egg is cooked through
• Add 4 to 5 Tbs crushed sesame seeds and stir to combine
• Serve with......RICE of course!