In small saucepan, bring water to a gentle simmer over medium heat. Stir in miso until dissolved. Reduce heat to low. In separate saucepan, heat oil over medium-high heat. Add shallot and ginger and stir until softened, but not browned. Add rice and stir for a minute or two to coat with oil. Add bok choy and cook, stirring often, until wilted, 4 or 5 minutes. Pour in mirin and stir until dissolved. Add a ladleful of simmering miso to rice, stirring until broth is almost absorbed before adding the next ladleful. Continue adding broth in this way until rice is tender, and a thick, creamy liquid remains in the pan, about 20 minutes in total. Taste-test rice to be sure it is fully cooked. Stir in tamari and pepper. Adjust seasoning and remove from heat. Divide the risotto among four serving plates. Garnish with a sprinkle of chopped toasted almonds or peanuts and green onions. PER SERVING: 261 CAL.; 5G PROT.; 10G TOTAL FAT (1G SAT. FAT); 38G CARB.; 0 CHOL.; 769 MG SOD.; 1 G FIBER. Recipe by: Vegetarian Times Magazine, April 1998, page 40
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|Serving Size: 1 Serving (1012g)|
|Recipe Makes: 1|
|Calories from Fat: 332 (24%)|
|Amt Per Serving||% DV|
|Total Fat 36.9g||49 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 0mg||0 %|
|Sodium 2442.3mg||84 %|
|Potassium 852.4mg||22 %|
|Total Carbohydrate 206.4g||61 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 194.3g|
|Protein 26.9g||38 %|
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Calories per serving: 1394
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