Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽

Name: Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽
Total time: 18000 s
Yield: 20 servings
Cuisine: American
Ingredients: 4 cups brown rice; 1/4 cup black rice; 10 red jujubes; 20 bamboo wrapping leaves; 4 cups brown rice; 10 pieces dry aged or soy sauce marinated pork belly; 10 roasted chestnuts; 20 bamboo wrapping leaves

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

Tradition zongzi is made of short grain sweet white rice. Although this festival food is gluten free, most people found it difficult to digest rich stuffings with sweet white rice. I recreate a healthier version in 2017 to substitute sweet white Rice with half sweet brown rice and half brown rice, but still it's quite rich. This year I accidentally found a brand of brown rice (Botan) has a similar texture like sweet rice, so now this guilty free 100% brown rice zongzi receipe is born. So delicious when served in warm and it doesn't adds much burden to your digestion.

Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽

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Eat Whole 2 Thrive @EatWhole2Thrive

Ingredients

5 hrs

20 servings

Sweet filling version
4 cupsbrown rice
1/4 cupblack rice
10red jujubes
20bamboo wrapping leaves
Savoury filling version
4 cupsbrown rice
10 piecesdry aged or soy sauce marinated pork belly
10roasted chestnuts
20bamboo wrapping leaves

Cooking Instructions

5 hrs

1

Soak rice in two container for 24 hours ahead of the time to sprout. This method not only improves the texture but also boosts nutritional value tremendously.
2

Soak the leaves in cold water, pressed down, for 24 hours. Wash each leave after soaking.
3

Be creative with stuffing materials. My favorite savory stuffing is dry aged pork belly or marinated pork belly. You can use marinated chicken, mushroom or anything with deep rich flavors. For sweet version, I didn't use added sugar, simply put in a jujube, you can use other dried fruits such as dates, mulberry or longan. Plain rice is always a classic.
4

Wrap up zongzi and tie each well with straws or cotton twine. Each at about 5 oz in final weight.
5

Pressure cook for 2 hours on high pressure. Choose natural release and keep warm function. The longer it cooks, the better it tastes.

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Eat Whole 2 Thrive @EatWhole2Thrive

on July 03, 2020 23:47

Florida

Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!

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