Thai Rice with Beansprouts
Thai rice has a delicate fragrance that is delicious hot or cold. Sesame oil has a strong, nutty flavour and is used - for seasoning, marinating or flavouring rather than for cooking. Because the taste is so distinctive, sesame oil can be mixed with grapeseed or other light-flavoured oils.
Ingredients
- 8 oz Thai fragrant rice
- 2 tbsp sesame oil
- 2 tbsp fresh lime juice
- 1 small red chilli seeded and chopped
- 1 garlic clove crushed
- 2 tsp grated fresh root ginger
- 2 tbsp light soy sauce
- 1 tsp clear honey
- 3 tbsp pineapple juice
- 1 tbsp wine vinegar
- 2 spring onions sliced
- 2 canned pineapple rings chopped
- 5 oz sprouted lentils or beansprouts
- 1 small red pepper sliced
- 1 stick celery sliced
- 2 oz cashew nuts chopped
- 2 tbsp toasted sesame seeds
- salt and ground black pepper
Instructions
- Soak the Thai fragrant rice for 20 minutes, then rinse in several changes of water. Drain, then boil in salted water for 10 - 12 minutes until tender. Drain and set aside.
- Whisk together the sesame oil, ±- lime juice, chilli, garlic, ginger, soy sauce, honey, pineapple juice and wine vinegar in a large bowl. Stir in the rice.
- Add the spring onions, pineapple rings, sprouted lentils or beansprouts, red pepper, celery, cashew nuts and the toasted sesame seeds and mix well. If the rice grains stick together on cooling, simply stir them with a metal spoon. This dish can be served warm or lightly chilled and is a good accompaniment to grilled or barbecued meats and fish.
Calories: 290 kcal
Carbohydrates: 43 g
Protein: 7 g
Fat: 11g
Saturated Fat: 2 g
Sodium: 343 mg
Potassium: 291 mg
Fiber: 3 g
Sugar: 8 g
Vitamin A: 753 IU
Vitamin C: 44 mg
Calcium: 56 mg
Iron: 2 mg