2 pounds fresh ginger root, peeled
1/2 cup vegetable oil
1 1/2 tablespoons white vinegar
3 tablespoons white sugar
1 tablespoon distilled white vinegar
1 teaspoon white wine
1 teaspoon white sugar
1 teaspoon fish sauce
3 cloves garlic, crushed
1 tablespoon olive oil
1 carrot, shredded
1 onion, diced
10 green onions, chopped
2 small slivered almonds, toasted
8 medium slivered almonds
1 1/2 cups white wine
1 1/2 tablespoons lemon juice (optional)
1 tablespoon olive oil
1/3 cup white vinegar
1 (20 ounce) can sliced mushrooms, drained
1 teaspoon grated lemon zest
1/2 teaspoon lemon zest
1 teaspoon kirsch
1 cup anchovies
2 cloves garlic, minced
Place ginger root in a small saucepan and boil lightly.
Place soaked rice in a medium saucepan; cover and bring to a boil over medium heat. Minutely stir in the oil and vinegar and boil for 2 minutes. Stir in white wine and lemon juice. Reduce heat to low and simmer for 2 minutes; pour over rice. Stir in lemon zest, lemon zest and lemon zest. Cover, reduce heat to low and simmer an additional 5 minutes.
Add anchovies and garlic to rice mixture; mix well. Pour over rice mixture. Cover and simmer an additional 20 minutes.