Thai Rice Salad
recipe
Thai Rice Salad
No commentsIngredients
- 200g (7oz) whole-grain rice
- 1 pack Thai fresh herbs
- 2 tbsp groundnut oil
- 2 garlic cloves
- 1 1/2 tbsp freshly chopped root ginger
Serves:
4
Preparation:
40
Total Time:
40min
Directions
More recipes like this
- Bring a large pan of salted water to the boil. Add the wholegrain rice, reduce the heat, cover and cook for mins. Chop the Thai fresh herbs.
Heat groundnut oil in a large wok. Add the lemongrass and red chilli from the herb back (reserving the coriander). Add the garlic cloves, finely chopped, and the root ginger and stir-fry for minute. Add the celery, finely sliced, the courgette cut into batons and the red pepper deseeded and cut into strips. Stir-fry got mins. Add the mangetout, chopped Pak Choi and the soy sauce, and cook for a further mins.
Drain the rice and stir into the vegetables, then stir mango, peeled and chopped, the salted peanuts, the chopped fresh mint and the reserved chopped coriander. Serve warm or cold.
Source: Recipe courtesy of Tesco Vegetarian Magazine. By Joy Skipper
Meal type:
Find more recipes
Comments