Red vegetable and red lentil curry
©Holly Davis www.foodbyhollydavis.com
Umeboshi helps to preserve the grains and it has an alkalising effect on the body, it’s also delicious
Musubi is Japanese for rice bowl, these are equivalent to a Japanese sandwich, ideal for carrying grains so they do not dry out. You can fill them with anything you like. Cook the grain ahead of time so it is tepid or cold when these are to be prepared. Warm grain will make soggy musubi
Makes 10 musubi
100mls amaranth
100mls Beluga lentils
300mls red quinoa
1.1Litres water or stock
a good pinch sea salt
Combine the grains and lentils, wash thoroughly
Cover with tepid water and squeeze half a small lemon into the pot, cover and leave 4-12 hours
Drain, rinse and combine with the stock and salt
Cover and bring to a rolling boil
Simmer until no liquid remains and the grains and lentils are soft and slightly sticky when stirred
Cool
To make musubi
5 sheets Nori, toasted until green and crispy
5 teaspoons umeboshi paste
Cut nori sheets in half
Form grain mix into triangles, using a mold or by hand
Press a finger into the centre of each triangle and fill with ½ teaspoon umeboshi paste
wrap musubi in half a sheet of nori as if you were wrapping a parcel
very slightly dampen your fingers and moisten the edges to seal
