Oriental Brown Rice

Ingredients

• 250 g brown rice
• cooking oil
• small bunch shallots (about 8), coarsely chopped
• 1 clove garlic, finely chopped
• 5 cm ginger, peeled & finely chopped
• 4 celery sticks, chopped into 2 cm lengths
• small can (150-227 g) sliced water chestnuts, drained
• 200 g mung bean sprouts
• 3 tbsp chopped pasley
• 1 tsp dried oregano
• 1/4 cup chopped fresh basil
• 1/2 cup sunflower seeds
• 1/3 cup honey
• 1/3 cup soy sauce
• 1 tbsp lemon juice
• 310 g can mandarins, drained

Method

• Boil rice in salted water for 45 min, then drain well
• Add a small amount of oil to a wok
• Fry, shallots, garlic, & ginger for 1 min
• Add celery & fry for 1 min
• Add water chestnuts, bean sprouts, & parsley--stir for 1 min
• Add oregano, basil, & sunflower seeds and stir through
• Combine honey, soy sauce, & lemon juice then add and stir in
• Add rice & mandarins, stir gently until heat through, serve