CLAMS AND RICE
3 cups rice
5 shiitake (dried mushrooms), soaked
1 can (6 ounces) seasoned clams
3 tablespoons sake (Japanese rice wine)
1 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon hondashi (Japanese fish flavored soup granules)
1 small carrot, slivered
1/4 cup frozen peas, thawed
In a rice cooker, rinse rice. Add water to cover rice and soak for 30 minutes; drain. Slice mushroom caps; discard stems. Drain clams; save liquid. To clam liquid, add sake, soy sauce, sugar, hondashi, and enough water to make 3 cups. Add to rice with mushrooms, carrot, and clams. Cook. Before serving, garnish with peas. Makes 4 to 6 servings.
Approximate Nutrient Analysis per serving (based on 6 servings): 470 calories, 1.5 g fat, 0 g saturated fat, 20 mg cholesterol, 450 mg sodium, 94 g carbohydrate, 2 g fiber, 4 g sugar, 16 g protein
Was not featured in Star-Advertiser on 3/2/11.