Steamed Clam and Grain Rice in Garlic
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Sylvia LAM, Chairlady of Hong Kong Dietitians Association, said "Multigrain rice is rich in soluble fiber which helps lowers blood cholesterol and boost metabolism."
Ingredients (Serve 4):
Short Necked Clam | 4 pieces (4 taels) |
Assorted Rice (raw)(Black glutinous rice, glutinous rice, brown rice, pearl barley, pearl rice) | 4/5 cup |
Water | 3/4 cup |
Chinese Kale | 375 gm (10 taels) |
Minced Garlic | 1 teaspoon |
Seasonings:
Salt | 2/3 teaspoon |
Sugar | 1/3 teaspoon |
Corn starch | 1/3 teaspoon |
Cooking Method:
1. | Open clams with a knife and discard top shell. Slightly slice the meat once. Rinse and set aside. |
2. | Rinse assorted rice. Add water and 1/3 teaspoon of salt. Steam for 2 hours and set aside. |
3. | Bring water to a boil. Blanch Chinese kale until done. Set aside. |
4. | Add 1/3 teaspoon of salt, sugar, cornstarch and minced garlic to the clams. Steam for 3 minutes. |
5. | Top assorted rice with the clams. Serve Chinese kale on side. Done. |
This recipe is provided by Dragon King Restaurant.
Extract from CookSmart, Issue 12