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I wrote this recipe for a class and decided it needed to be shared. It's time-consuming, but worth it.
- 1 lb leek
- 1 lb fresh roma tomatoes or 1 lb plum tomato
- 1⁄2 lb Chinese eggplant
- 2 teaspoons pureed garlic
- 1⁄2 cup fresh basil
- 3⁄4 cup brown basmati rice
- 3 tablespoons mirin
- 2 tablespoons olive oil
- 1 1⁄2 inches gingerroot
- 1 (15 ounce) can tomato puree
- 1 (15 ounce) can fire-roasted tomatoes
- salt and black pepper, to taste
- balsamic vinegar or other vinegar
- Remove root ends of leeks, and the toughest outer layers.
- Cut the remainder into 2 inch sections across the stalk, then split through the middle.
- Immerse in water and soak for approximately 15 minutes.
- While the leeks soak, cut the tomatoes into moderate cubes, and mince the garlic.
- Put the garlic into your stock pot.
- Now rinse the leeks and slice them into narrow strips on the long axis, and let drain.
- Mince the fresh ginger root as finely as possible.
- Put the ginger, olive oil, mirin, and rice into the pot with the garlic, and begin the saute.
- Be sure the rice is golden before adding anything else.
- Then add your leeks, and continue.
- Chop your basil into shreds while this is cooking.
- Then split and chop the eggplant into the same size pieces as the tomatoes, don't peel them if organic.
- Set aside.
- Add basil and fresh tomatoes, and a small amount of water, to keep anything from burning.
- Continue to stir and steam saute.
- When the tomatoes begin to reduce, add water to cover the rice and bring to a boil.
- to a simmer after 15 minutes and add your canned tomatoes.
- Add the eggplant pieces.
- Stir and let cook.
- Add water as needed to acheive a soup consistency, about 1 quart.
- Season when rice is tender with salt, pepper, and vinegar.
- Serve with a green salad and preferred protein source.