Shrimp Summer Rolls
(Serves 4)Bring water to a boil. Add rice, return to a boil. Lower heat, cover and simmer for 5 minutes. Remove from heat.
1 1/4 cup instant brown rice
1 1/4 cup water
Stir toasted almond into rice mixture.
4 teaspoons toasted almond
Heat sesame oil. Add celery, shallots and carrots. Saute for 6-8 minutes, covered, until carrots are soft.
1 tablespoon sesame oil
1/4 cup celery, minced
2 tablespoon shallots, diced
1 small carrot, peeled and chopped
Add garlic, mushrooms, arugula and shrimp pieces. Saute for another 2-4 minutes.
1 garlic clove, crushed
4 baby portabella mushrooms, diced
1/3 cup arugula, chopped
12 medium shrimp, peeled and cut into small pieces
Stir shrimp-vegetable mix into rice.
Add mirin, juice, soy and sugar to rice. Mix well.
1 tablespoon mirin
1 tablespoon fresh lime juice
2 1/2 teaspoon reduced sodium soy sauce
1 teaspoon sugar
One at a time, drop rice paper into warm water for 30 seconds.
Transfer to a clean towel.
12 (* inch) round rice paper sheets
Place garnish in center of rice paper.
Top with 1/4 cup rice mix.
Fold ends over.
Place on serving platter.
Cover with wet paper towel as rest of rolls are assembled.
The plum and berry skewers were inspired by Vegetarian Times Magazine.
Plum and Raspberry Skewers
(Serves 4)Cut plums and wash berries.
12 Italian plums, halved and seeded
Pour oil and balsamic reduction over fruit.
1 tablespoon walnut oil
2 tablespoon balsamic reduction
Arrange fruit on metal skewers.
Sprinkle with cardamon.
1/8 teaspoon cardamon
Broil in toaster oven for 10 minutes.