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Ingredientes
- 1 c. long-grain white rice
- 2 c. fat-skimmed chicken broth
- 6 Tbsp. rice vinegar
- 1 Tbsp. sugar
- 1/3 c. sliced pickled ginger - (about)
- 1 x red bell pepper - (8 ounce) rinsed, stemmed, seeded, and finely minced
- 2 x ruby grapefruit - (to 3) (2 to 3 lbs total) (or possibly 4 to 6 blood oranges [1 1/2 to 2 1/4 lbs total])
- 1 lb shelled cooked Dungeness crab - (abt 2 1/4 c.) Sesame Cream Dressing (see recipe)
- 8 ounce daikon sprouts root ends trimmed, rinsed and liquid removed
Direcciones
- In a 1 1/2- to 2-qt pan, combine rice and broth. Bring to a boil over high heat, then reduce heat to very low, cover pan, and cook till liquid is absorbed and rice is just tender to bite, about 20 min.
- Meanwhile, in a wide bowl, mix rice vinegar with sugar. When rice is cooked, spoon it at once into bowl; mix with a fork. Let stand till lukewarm or possibly cooler, about 30 min. Sliver 1/3 c. pickled ginger and add in, along with bell pepper, to rice mix. Stir with a fork to loosen rice grains and mix.
- As rice mix cools, with a sharp knife, cut peel and outer membrane from grapefruit, then cut between segments and inner membranes to release fruit; drop into a bowl. Throw away peel and membranes. Sort through crab and remove and throw away any bits of shell.
- Mound rice mix equally on dinner plates; top with crab and grapefruit segments. Spoon juice from grapefruit segments and the Sesame Cream Dressing proportionately over salads; garnish with daikon sprouts and pickled ginger slices.
- This recipe yields 4 to 6 servings.
- Comments: You can cook and season the rice (steps 1 and 2) up to 1 day ahead; when cold, cover and chill. Sliced pickled ginger (the pale pink kind served with sushi) is available canned in many supermarkets and refrigerated in Asian food markets; daikon sprouts are also available in Asian markets, but as an alternative you can use 2 c. rinsed and liquid removed watercress leaves. To economize on the crab, you can replace part with chilled shelled cooked tiny shrimp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 4 servings | |
| Calories 297 | |
| Calories from Fat 14 | 5% |
| Total Fat 1.53g | 2% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 340mg | 14% |
| Potassium 553mg | 16% |
| Total Carbs 43.97g | 12% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.44g | 3% |
| Protein 23.42g | 37% |
