Brown rice canapé bowl
Ingredients
- Step 1 1 x 200g pouch microwavable brown rice
- Step 2 selection of leftover Asian-style canapés (we used 6 gyoza and 120g tempura prawns)
- Step 3 1 carrot , peeled into ribbons with a vegetable peeler
- Step 4 ½ cucumber , cut into sticks
- Step 5 100g frozen edamame or peas, cooked and cooled
- Step 6 ½ small pack coriander
- Step 7 sesame seeds (optional) and pickled ginger or fresh ginger, cut into matchsticks, to serve
- Step 8 1 tbsp sweet chilli sauce
- Step 9 2 tbsp soy sauce
- Step 10 1 tsp sesame oil
Calories: 389
Carbohydrate: 54 g
Protein: 15 g
Fat: 11 g
Cook time: 40 minutes
Prep time: 20 minutes
Total time: 60 minutes
Servings: 2
TAGS
Canape
Lunch
Snack
Supper
5-a-day
Brown Rice
Calcium
Canape
Christma
Elena Silcock
Fibre
Folate
Leftover
Low calorie
Low fat
Directions
- Step 1 Whisk the dressing ingredients together and set aside. Cook the rice following pack instructions, divide between two bowls and drizzle over half the dressing. Reheat the canapés.
- Step 2 Arrange all the remaining ingredients on top of the rice, making sections of carrot, cucumber, edamame, and canapés. Top with the coriander, sesame seeds and pickled ginger. Drizzle over the remaining dressing and serve.