For this recipe, I bought almost all ingredients at Chang-li, hence I named it after them.
- a cup of cooked Rice pilaf (GABA process if you can do it).
- some bean sprouts, some onion or scallion, a pimento, a jalapeno pepper and a clove of garlic.
- a 1/4 cup of vegetable bouillon (cooking water from kale, spinach, etc.)
- some home made gomasio (roasted sesame seeds ground, with some himalayan salt, and a bit of nutritional yeast)
Preparation is easy:
- I always cook rice/rice pilaf ahead for a few days.
- begin with frying the onions, pimento (sliced!) and jalapeno for 5 minutes dry, until they are just starting to brown, add in the garlic and let it go for another minute then add the vegetable bouillon and the bean sprouts.
- when the bean sprouts begin to soften add in the natto and seasoning (mustard and soy sauce are in the package)
- serve over rice pilaf
- season with gomasio to taste.
When you do it this way, you can use cold rice from the fridge for the heat from the veggies will provide enough heat so you can eat it instantly.
|Mixture of onions, peppers, garlic and sprouts with natto|
|Natto in display case at Chang-Li|
|12 grain rice pilaf|
|Pimentos at Neerob Bazaar|
The gomasio seasoning is easy to make, just toast some sesame seeds (Chang-Li has a great selection of sesame seeds) in a frying pan till they start to pop (brown, not charred), grind them up and mix with some himalayan salt and nutritional yeast. You can save that in your fridge, it is a great all around low-sodium seasoning.
There you have it, folks... this is a beautiful power breakfast for the fall, that is sure to get your engines started.