Thai Rice With Bean Sprouts |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I had this once and have been trying to find a good recipe eversince. Found this one in a cookbook and would love to try it sometime when I'm not so busy anymore. Ingredients:
1 cup fragrant thai rice |
2 tablespoons sesame oil |
2 tablespoons fresh lime juice |
1 small red chile, seeded and chopped |
1 garlic clove, crushed |
2 teaspoons grated fresh ginger |
2 tablespoons light soy sauce |
1 teaspoon clear honey |
3 tablespoons pineapple juice |
1 tablespoon wine vinegar |
2 spring onions, sliced |
2 canned pineapple rings, chopped |
1 1/4 cups bean sprouts (or sprouted lentils) |
1/2 cup cashew nuts, chopped |
2 tablespoons toasted sesame seeds |
salt and pepper |
Directions:
1. Soak the Thai fragrant rice for 20 minutes, then rinse in several changes of water.
2. Drain, then boil in salted water for 10-20 minutes until tender.
3. Drain and set aside.
4. Whisk together the lime juice, sesame oil, chilli, garlic, ginger, soy sauce, honey, pineapple juice and wine vinegar in a large bowl.
5. Stir in the rice.
6. Add the spring onions, pineapple rings, sprouted lentils or bean sprouts, red pepper, celery, cashew nuts and the toasted sesame seeds and mix well.
7. If the rice grains stick together on cooling, simply stir them with a metal spoon. This dish can be served warm or at room temperature and is a good accompaniment to grilled or barbecued meats and fish.
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