Cilantro leaves for garnish
Lemongrass Beurre Blanc:
1 shallot, minced
1 tsp. olive oil
1 tsp. lemongrass puree
2 TBSP. dry white wine
2 TBSP. lemon juice
4 ounces butter, at room temperature
2 1/4 cups vegetable broth*
½ sheet Dried Seaweed (used for sushi or seaweed snacks)*
2 tablespoons Low sodium soy sauce
1 teaspoon sesame oil
2 cups short grain white rice
2 Tbsp. Light olive oil
2 cups Assorted mushrooms, sliced (Shiitake, Oyster etc.)
1/2 cup carrot, julienned or coarsely grated
1/2 cup frozen, shelled edamame, blanched in boiling water
LET'S GET COOKING!
In a sauce pan with lid, simmer broth with seaweed under medium low heat for 5 minutes. Meanwhile, Place rice in a sieve and rinse under running water. Drain well.
In a rice cooker, place rinsed rice, warm broth, 1 Tbsp. soy sauce, sesame oil and salt to taste. Stir and cook rice until done.
In a medium sauce pan over medium high heat, sauté the vegetables in olive oil. Season with remaining 1 Tbsp. Soy sauce. Add to the cooked rice, fluffing with a fork. Serve in a small individual Japanese rice bowls on the side or flipped over keeping its round shape on the plate.