Curry Pilaf with Sausage

Makes 6 servings

6 sausages
1 small onion
2 sweet red peppers
6 mushrooms
1 T. oil
1-1/2 T. butter
3 cups uncooked rice
1 T. Curry powder
3 cups of stock
salt
pepper
1 T. white wine

1. Slice sausages on the bias 1/4-inch thick. Dice onion and red peppers into 1/2 inch cubes. Remove mushroom stems and sliced diagonally into 1/4 inch thickness.
2. Heat oil and stir fry sausage, onion, sweet red peppers and mushrooms.
3. Add butter and rice and stir-fry for a few minutes, then add curry powder and stir for a few more minutes.
4. Add soup stock, salt, pepper, and white wine and mix. Cover and bring mixture to a boil.
5. Turn down heat to medium and cook for 5 minutes. Reduce heat to low and continue cooking for 15 minutes. Turn off the heat and allow to stand for 10 minutes. Mix rice before serving.

Reference:

Takagi, Junko. The Classic Rice Cookbook. Shufunotomo Company Limited: Hong Kong, 1996. p. 26.

Japanese Pumpkin and Rice

Makes 4 servings

2 rice cooker cups of rice
1/2 tsp salt
1 10 oz. Japanese pumpkin (kabocha), cleaned and cubed
4 pieces of bacon, sliced
minced parsley

1. Wash and drain rice well.
2. Boil the bacon to remove excess fat.
3. Add rice and salt to rice cooker and fill with enough water to reach the two-cup measuring line in the rice cooker pot. Add the pumpkin and bacon and mix well. Let rice mixture stand for 20-30 minutes before cooking.
4. Mix thoroughly and make sure the mixture is evenly distributed and under water. Cook the rice.
5. After the rice is finished cooking, let it sit 10-15 minutes, then mix well. Serve into four individual serving bowls and garnish with parsley.

Reference:

Takagi, Junko. The Classic Rice Cookbook. Shufunotomo Company Limited: Hong Kong, 1996. p. 23.

Japanese Crepes

2 tbsp butter
1 cup flour
3 eggs
1 cup milk

Melt the butter in a small cup in the microwave. Sift the flour into a bowl. In a smaller bowl mix together the eggs and milk. Add the eggs and milk mixture gradually to the flour, mixing with a whisk. Finally, add the melted butter and stir until just mixed. This batter will keep in the fridge for at least a day, so you can make just a few crepes for one night and have some more the next morning.