This dish is served on the Festival of Seven Herbs, held on January 7 in Japan (Nanakusa no sekku). This custom originated in China as a ritual to introduce the earliest wild greens and pray for auspiciousness and blessings from the local gods. Today, the seven herbs may be sold prepackaged in oriental markets, but any combination of bitter greens may be used. It was thought that this ritual would bring good harvests, promote good luck, and guarantee vigor and good health for the coming year.
- 1 Cup Basmatic Rice
- 8 Cups Water
- 1 Cup kale, collard greens, daikon radish leaves, turnip greens, cabbage, nettles, arugula, spinach, parsley, cilantro leaves, watercress, or other bitter greens, tightly packed
Rinse rice until water runs clear. Drain rice in a colander for at least 30 minutes to dry. Put rice with water in heavy pan, bring to boil and lower heat to a gentle simmer. Cook, stirring the pan occasionally, for about 45-60 minutes until creamy. Porridge nay be started the night before in a crock pot and cooked on low for about 8 hours. Wash and chop any slightly bitter greens, blanching the tougher greens briefly in boiling water and then draining and refreshing them in cold running water. Use more tender greens like spinach, or arugula as is. Add greens just before serving, reheat if needed, and stir.
Serve with “Gomasio (ground toasted sesame seeds and salt)” and chopped green onions.
8 servings.
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