There is no doubt in my mind that if you are cooking rice at home on a Monday, you need to double the amount so that you can easily sort Tuesday’s meal. Here is a great way to use up leftover rice and create a delicious little lunch, brunch or dinner. This recipe is so simple, but packed full of great flavour.
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Recipe extracted from Chop Chop by Brett McGregor, published by Random House NZ, RRP: $45.00. Photography: Jae Frew.
INGREDIENTS
Dressing
- ¼ cup lime juice
- ¼ cup light soy sauce or tamari
- ¼ cup fresh coriander, chopped
- 2 shallots, finely chopped
- 10 fresh basil or Thai basil leaves,
- thinly sliced
- 2 tbsp sugar
- 2cm knob of ginger, grated
Salad
- 1 cup wild rice, cooked as directed and cooled
- 1 cup mung beans
- 2 carrots, thinly sliced
- 1 cup shredded cabbage
- ½ papaya, diced
- 1 green apple, diced
- ½ cucumber, cut into wedges
- 2 lemongrass stalks, thinly sliced
- 2 limes, cut into wedges
- 2 spring onions, green part only, sliced
- ½ cup shredded coconut, toasted
MAKE IT
- Combine all the dressing ingredients in a small bowl. Set aside.
- To serve, layer the rice, mung beans, carrot, cabbage, papaya, apple and cucumber in a wide jar. Carefully invert onto a serving plate.
- Garnish with lemongrass, lime wedges and sliced spring onion. Serve sprinkled with shredded coconut and the dressing on the side.
Tip:
Thai Rice Salad will be a perfect addition for your next picnic.
// Serves 4 as a side
Prep time: 10mins. Cook time: 25 mins.
