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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove root ends of leeks, and the toughest outer layers. | 2. Cut the remainder into 2 inch sections across the stalk, then split through the middle. | 3. Immerse in water and soak for approximately 15 minutes. | 4. While the leeks soak, cut the tomatoes into moderate cubes, and mince the garlic. | 5. Put the garlic into your stock pot. | 6. Now rinse the leeks and slice them into narrow strips on the long axis, and let drain. | 7. Mince the fresh ginger root as finely as possible. | 8. Put the ginger, olive oil, mirin, and rice into the pot with the garlic, and begin the saute. | 9. Be sure the rice is golden before adding anything else. | 10. Then add your leeks, and continue. | 11. Chop your basil into shreds while this is cooking. | 12. Then split and chop the eggplant into the same size pieces as the tomatoes, don't peel them if organic. | 13. Set aside. | 14. Add basil and fresh tomatoes, and a small amount of water, to keep anything from burning. | 15. Continue to stir and steam saute. | 16. When the tomatoes begin to reduce, add water to cover the rice and bring to a boil. | 17. Reduce. | 18. to a simmer after 15 minutes and add your canned tomatoes. | 19. Add the eggplant pieces. | 20. Stir and let cook. | 21. Add water as needed to acheive a soup consistency, about 1 quart. | 22. Season when rice is tender with salt, pepper, and vinegar. | 23. Serve with a green salad and preferred protein source. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	1			54.29	12.5935	1.335	0.267
rom tomato	1	lb		403.4676	0.0	89.7602	2.2667
chinese eggplant	1/2	lb		403.4676	0.0	89.7602	2.2667
garlic	2	teaspoons	pureed	8.344	1.8514	0.3562	0.027999999999999997
basil	1/2	cup		2.76	0.318	0.37799999999999995	0.0768
brown basmati rice	3/4	cup		403.4676	0.0	89.7602	2.2667
mirin	3	tablespoons		403.4676	0.0	89.7602	2.2667
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
gingerroot	1 1/2	1/2		403.4676	0.0	89.7602	2.2667
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
fire tomato	1	can	fire-roasted	403.4676	0.0	89.7602	2.2667
salt black pepper				403.4676	0.0	89.7602	2.2667
vinegar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.