ja­panese rice ball salad

serves 4| prep & cook­ing 45 mins

taste.com.au - - COOK IT NOW -

320g (13 ⁄4 cups) brown and red rice blend 1 tsp veg­etable stock pow­der 1 tbs rice wine vine­gar 400g can chick­peas, drained, rinsed 2 tbs olive oil 2 green shal­lots, finely chopped 2 tbs sesame seeds, toasted 3 Le­banese cu­cum­bers, peeled into rib­bons 120g pkt baby kale 100g snow pea sprouts, trimmed Wasabi peas, to serve Kew­pie Roasted Sesame Ja­panese Dress­ing, to serve

1 Place the rice, stock pow­der and 750ml (3 cups) wa­ter in a saucepan. Gen­tly bring rice to the boil over medium-low heat. When small tun­nels ap­pear in the rice, cover and re­duce heat to low. Cook for 25 min­utes or un­til the liq­uid is ab­sorbed and the rice is sticky. Re­move from heat. Pour over the vine­gar. Set aside to cool slightly. 2 Mean­while, dry the chick­peas well on pa­per towel. Heat the oil in a fry­ing pan over medium heat. Add the chick­peas and cook, stir­ring, for 5-10 min­utes or un­til crisp. Sea­son well with salt. 3 Add the shal­lot to the rice mix­ture and gen­tly stir to com­bine. Place the sesame seeds on a plate. While the rice is still warm and sticky, use damp hands to roll ta­ble­spoon­fuls of mix­ture into balls. Roll the balls in sesame seeds to coat. 4 Di­vide the cu­cum­ber, kale and sprouts among serv­ing plates. Top with the rice balls. Sprin­kle with chick­peas and wasabi peas. Driz­zle with roasted sesame dress­ing and sprin­kle with any re­main­ing sesame seeds.

PER SERVE • 15g pro­tein • 21g fat (4g sat­u­rated fat) • 78g carb • 7g di­etary fi­bre • 593 Cals (2481kj)

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