RECIPES COURTESY OF CHEF MAX OKAMURA

INGREDIENTS:
Mung Bean-Black Rice Salad (recipe below)
Glazed Turnips (recipe below)
Papaya Jam (recipe below)
Thai Basil, chopped for garnish

METHOD:

Plate salad, top with turnips, dot with papaya jam, and gar-nish with Thai basil.

MUNG BEAN-BLACK RICE SALAD

INGREDIENTS:
½ cup whole grain mung beans
1 cup black rice
1 ½ cup water
4 tablespoons white wine vinegar
4 tablespoons olive oil
2 teaspoons cumin seed
2 teaspoons caraway seed
1 cup cilantro

MUNG BEAN-BLACK RICE SALAD

METHOD:
Add mung beans to boiling water. Gently boil for 25 minutes, or until tender then drain. Combine rice with 1 ½ cups water, bring to boil, reduce to simmer, cook for 25 minutes or until tender. While grains are cooking, toast cumin and caraway seeds in olive oil. Pour white wine vinegar, hot oil and seeds over cooked grains. Add cilantro and season to taste.

GLAZED TURNIPS INGREDIENTS:
8 medium turnips, halved
1 tablespoon olive oil
1 teaspoon sugar

GLAZED TURNIP METHOD:
Add turnips to saucepan with enough water to cover. Add oil and sugar. Heat and reduce until water
has evaporated and turnips are nicely glazed. Season to taste.

PAPAYA JAM INGREDIENTS:
1 small papaya
2 tablespoons brown sugar
1 tablespoon lemon juice

PAPAYA JAM METHOD:
Combine all ingredients, and blend until smooth. Add to small saucepan and cook over medium heat until slightly thickened.