Tuesday, 4 August 2009

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

No comments:

Post a Comment