This is a luxurious doria made with ingredients such as broccoli stalks and leftover vegetables. The white sauce can be prepared in just one frying pan. I'm posting this as a memo to myself. It's good for those with macrobiotic diets.
Onion, broccoli stalks, carrot, turnip or radish, mushrooms, corn, Chinese cabbage, the green parts of green onions, or any others
Soy Milk White Sauce
・ Rice flour (or wheat flour)
・Soy milk (natural, unprocessed)
As needed (1 cup or more)
・Vegetable bouillon granules
・Salt and pepper
Cut the vegetables into desired sizes. Heat olive oil (not listed in the ingredients) in a frying pan, and lightly fry the vegetables, starting with the onion and those that take longer to cook.
Turn off the heat, add the flour, and mix well until there are no more lumps.
Add the soy milk and vegetable bouillon granules, and simmer over low to medium heat while stirring until the sauce thickens.
Taste and season with salt and pepper.
Spread the cold brown rice into a gratin or casserole dish, then pour the sauce on top. Sprinkle the panko on top, and cook in an oven preheated to 190℃ for about 15 minutes.
Story Behind this Recipe
This recipe is the result of my attempt to make something warm and delicious with cold brown rice and leftover veggies in the fridge.
Using boiled potato or penne pasta instead of rice will turn this into a gratin. Any vegetables you like are fine, but onions will add sweetness and make it delicious. They're even better if you fry them until they are a well-browned, amber colour. If you are using eggplants, they taste best if you steam them first. The photo is of a winter vegetable version.