What's mochi? It's a rice cake traditionally served during the Japanese New Year. It's made from glutinous rice, but that doesn't mean it contains gluten. The "glutinous", in this case, simply means sticky. You're not likely to find mochi in mainstream food stores, but Whole Foods and Trader Joe's are sure to have. I love, love, LOVE these! So yummy. So easy. And another meal that doesn't require bread, or gluten. As you may have read in earlier posts, I'm limiting my gluten intake these days because I realized I was consuming a lot of it. How can you not? It's in almost everything. But I do feel more energized on the days that I avoid it.
Packed with nutrition and immune-boosting veggies, you can't go wrong with these. I didn't really measure when I made this, but I'll provide measurements for those who prefer them.
This recipe is a variation of one I found in Clean Start, by Terry Walters.
grapeseed oil for the skillet 1 carrot, grated 2 cups shiitake mushrooms, sliced 1 cup scallions, chopped large bunch of greens (kale, collards, dandelion greens) 1 tbs. Bragg's liquid aminos or tamari 1 tbs mirin 1 tbs sesame seeds 1 12.5 oz. package brown rice mochi (garlic or onion is good, but I used plain)
Cut mochi into 2-inch squares. Bake mochi according to package directions- for 8-10 minutes (in toaster oven is good).
In medium high skillet, saute carrots in oil for a few minutes. Add mushrooms and scallions, saute another couple minutes. Add greens, Bragg's aminos, mirin, and sesame seeds. Stir, cover skillet for a couple minutes, and voila! Stuff the filling into the puffed mochi squares and you've got one yummy meal.
Feel free to use the filling alone, or with brown rice or quinoa.
I love when I have a little helper in the kitchen!
My friend, Jillian, loved these as much as I did!