Chicken & Brown Rice Larb Cups

Serves 4, Prep and Cook 20 mins

500g packet microwave

brown and wild rice 1 tablespoon extra virgin

olive oil

500g chicken mince

4 green onions, sliced thinly 1⁄³ cup finely chopped coriander leaves and stems, plus extra leaves to serve

2 cloves garlic, crushed 2 teaspoons grated fresh

ginger

2 tablespoons fish sauce 2 tablespoons lime juice 4 kaffir lime leaves,

shredded finely

2 baby cos lettuce (360g),

leaves separated

¹⁄³ cup (50g) roasted

cashews, chopped 1 Lebanese cucumber

(130g), seeded,

chopped finely

1 fresh long red chilli,

sliced thinly lengthways Lime wedges, to serve

1 Reheat rice according to packet directions.

2 Heat oil in a large wok over high heat. Stir-fry chicken for 4 minutes, breaking up any lumps. Add onion, coriander, garlic, ginger and rice. Stir-fry for 1 minute or until combined. Add fish sauce, juice and kaffir lime leaves. Stir-fry to just combine.

3 Divide chicken mixture among lettuce leaves. Top with cashews, cucumber, chilli and the extra coriander leaves. Serve with lime wedges.