Deb, from Cashmere...
Beijing Brown Rice Delight
Very tasty, healthy main course bursting with flavour. Delicious served with grilled or smoked chicken and very popular with both children and adults alike. A great way to include fibre in your diet and a fantastic alternative to expensive takeaways.
2 Votes
Since September 15th
Ingredients
- 1¼ cups long grain brown rice or 1 family size packet Sunbrown 90 second rice
- 3 tablespoons oil
- 16 shallots or spring onions
- 1 clove garlic crushed (1 tspn crushed garlic)
- 2 tablespoons grated (minced) ginger
- (Both galic and ginger available crushed in jars at your supermarket)
- 4 sticks celery, diced
- 150g canned water chestnuts, sliced
- 500g bean sprouts
- 3 tablespoons chopped parsley (3 tspns dried)
- 1 tspn dried oregano
- ½ tspn dried basil
- ½ cup sunflower seeds
- ½ cup honey
- 1/3 cup soy sauce
- 1 tablespoon lemon juice
- 310g canned mandarin segments, drained
Directions
- Cook the rice in boiling salted water for about 45 minutes until tender. Drain well.
- Heat oil in a wok or large frying pan and fry shallots, (spring onions), garlic, and ginger for 1 minute. Add the celery and cook for one minute. Add water chestnuts, bean sprouts and parsely and cook stirring for 1 minute. Stir in herbs and sunflower seeds.
- Combine honey, soy sauce and lemon juice and stir into vegetables. Add rice and mandarins and heat through gently.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| six | 1 hour including rice cooking time. | 10-15 minutes |
Comments
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Ramona Gehl
Is not only a delicious recipe but would be very healthy for you too! =D