You may recall my rave reviews for mochi, the pressed brown rice treat. Well, I tried sesame garlic mochi for the first time for breakfast. Since it is not a sweet mochi, I sweetened up the dish with some warm cabbage slaw.
Preheat oven to 450F. Cut mochi into 2 inch slices and arrange on greased baking sheet. Cook for 10 minutes- until puffed up and crisp on the outside.
To make cabbage slaw, grate 2 cups green or purple cabbage and one large apple. Saute in a large pan with:
1 tablespoon
sunflower or safflower oil
handful of raisins
handful of walnuts
Scoop cabbage slaw into a bowl. Put mochi pieces on top and drizzle with agave nectar or brown rice syrup.
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