Recipe By : Mark Cleveland
Serving Size : 20 Preparation Time :1:00
Categories : Gyoza

Amount Measure Ingredient -- Preparation Method
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6 ounces sun-dried tomatoes -- minced
3 cups brown and wild rice -- cooked
2 cups rye berries -- "
2 cups quinoa -- "
2 cups millet -- "
5 whole shallot -- minced & sautéd w/
2 tablespoons pure olive oil -- and
1/3 cup shaoshing wine -- or sherry
3 cloves garlic -- minced
3 tablespoons red miso
1/2 cup toasted sesame seeds
black pepper
2 tablespoons extra virgin olive oil
2 packages won-ton wrappers

Saute shallot in oil til soft, then add shaoshing wine or sherry. When slightly carmelized and golden add garlic and saute just until garlic is fragrant (about three minutes). Mix all ingredients together. Prepare wontons by spooning scant teaspoon full of filling into wonton skin. Wet edges of skin and seal attractively. Boil wontons in salted water for 3 to 5 minutes until tender and hot. Serve four or five wontons in a bowl topped with Root Vegetable Soup.

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Per serving: 297 Calories; 7g Fat (21% calories from fat); 10g Protein; 50g Carbohydrate; 0mg Cholesterol; 382mg Sodium

NOTES : I usually cook all the grains separately. But you can cook them all together -- they will be a little softer that way. I also cook the millet and quinoa in a mixture of the soaking liquid from the sun-dried tomatoes. Serve w/ Herbal Soup w/ Root Veggies.