Good Morning Saturday 20th April 2024
Allegra McEvedy's (Leon) Tuk Tuk Rice Salad
Allegra McEvedy's (Leon) Tuk Tuk Rice Salad from belo |
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Ingredients150g brown basmati rice100g wild rice 125g peas, defrosted 100g broad beans, defrosted 2 spring onions, finely sliced 2 plum tomatoes, roughly chopped 1 handful (55g) rocket, roughly chopped 2 tbsp coriander, chopped 2 tbsp toasted seeds (such as sunflower, pumpkin, linseed and sesame) 1 lime Salt For the dressing ½ a red chilli, chopped finely, with or without seeds depending on how hot you like it 3cm ginger, peeled and grated ½ a large or 1 small garlic clove, chopped finely 50ml lime juice 35ml (3 tbsp) sesame oil 35ml (3 tbsp) soy sauce |
Handy HintI love this dish. I sometimes add extra veg (green beans/manage tout/chopped peppers). Sometimes I'll swap the broad beans for edameme beans (good source of protein). When I'm not cooking for vegetarians, I'll add some fish sauce to the dressing as well. And, stir in some boiled king prawns. My family like it when I serve it with Chicken Sate. |
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Method1. Put both kinds of rice on the hob in separate pans, and cook them for the time indicated on the packets.2. Meanwhile, make your dressing by whisking all the ingredients together, then leave to infuse. 3. Prepare the rest of the veg. 4. When each batch of the rice is ready, pour into a sieve and run under cool water, then drain and mix them both together. 5. Stir the peas, broad beans, spring onions and some salt into the rice, then mix in the dressing until everything is well coated. 6. In a bowl, mix the chopped tomato, rocket, coriander and seeds and spread on top of the rice. Decant into suitable lunch containers with a piece of lime. | |||||||||||||||||||
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