Recipes - AIYA blends the above contradictions into the most premium green teas of Japan.

Matcha Rice Pilaf

With its vivid reds and greens, our Matcha Rice Pilaf can fit on any holiday table easily. It is also simple and hearty enough to compliment or even star by itself for a quick weeknight dinner.

[Serves 4]

[Ingredients]

Aiya Cooking Grade Matcha.................. 1 tbsp
Rice (uncooked)........................................ 2 cups
Red Bell Pepper........................................ 1
Green Bell Pepper..................................... 2
Ham........................................................... 4 slices
Onion........................................................ 1/2 onion
Corn Starch............................................... 4 tbsp
Butter......................................................... 2 tbsp
Soup Stock................................................ 2 cups
Salt............................................................. to taste
Pepper....................................................... to taste
Sliced Cheese........................................... 4 slices
Sliced Almonds.......................................... as desired
Cheese Powder......................................... as desired

 

Tip: Feel free to substitute in any vegetables you prefer in place of the bell peppers!
Note: While the recipe calls for corn starch, you can also use cornmeal depending on taste.

[Directions]

  1. Rinse the rice well and set aside in a colander 30 minutes before you begin.
  2. Cut part of each bell pepper into strips for ganish.  Chop the remaining parts as well as the onions and ham into 1/4" pieces.
  3. Sautee the onions and butter together in a frying pan and add the rice.  Cook until the onions become translucent and the rice has toasted (approximately 5 minutes).
  4. Add the cubed ham and peppers to the pan along with the corn starch and sautee together.
  5. Transfer to a pot over med-low heat and add in the soup stock.  Season with salt and pepper to taste.  Continue to cook on low heat for approximately 20 minutes until the rice is just done and has absorbed all the water.  Stir frequently to avoid burning or sticking.  (If you have a rice cooker, you can bypass adding everything to a pot and instead cook in the rice cooker.)
  6. Slice some of the cheese for garnish and cut the rest into 1/16" cubes.
  7. When the rice is finished, transfer it to a bowl, sift the Matcha into it, and mix togehter along with the sliced almonds and cubed cheese.
  8. Using a flan mold or any small bowl, mold the rice and transfer to a plate, preserving the dome shame.
  9. Garnish with the slices of bell pepper and cheese and then dust with the cheese powder.
The Matcha used in this recipe is available in: