1largeCarrotcut into large strips & formed into roses
1/2cBasmati Ricecooked to package instructions
FOR THE RICE:
Prepare Basmati rice to package instructions. I like to spread it out to let it cool after cooking which helps keep the grains of rice separate and not so sticky.
FOR THE JACKFRUIT:
Drain the jackfruit and place the large chunks in a non-stick saute pan over medium high heat. Toss occasionally (carefully, so as not to break up the jackfruit) to allow all sides to get slightly golden. This also helps remove some of the moisutre.
FOR THE SAUCE/GLAZE:
Combine all ingredients for the sauce in a small bowl. Add to the jackfruit and allow to simmer over medium heat until it reduces to a thicker glaze.
FOR THE CARROTS:
Using a very sharp vegetable peeler, shave thin but wide slices of a carrot that you have cut in half lengthwise. Wrap them around each other to form a simple rose. Use a toothpick to secure until you are ready to plate.
FOR THE SPINACH:
In a hot skillet with no oil or water, wilt down the spinach slightly. Set aside in a bowl off the heat so it retains some of its original shape and texture.
Sprinkle the rice with black sesame seeds and the teriyaki jackfruit with the traditional sesame seeds. You can toast those if you'd prefer.