japanese rice ball salad
serves 4| prep & cooking 45 mins
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)