An Asian brown rice salad with loads of vegetables and a Thai inspired dressing.
The nuggets on the photo are vegetarian grilled bits from the supermarket, something I bought as an experiment, wanting to eat less meat. They tasted kind of like chicken nuggets, of which I am not a big fan. They were quite spongy, did not have much texture and were quite salty in flavour (probably to mask that the vega stuff they made the bits from does not have much taste). But I have to admit, they weren’t that bad either (especially for a meat substitute), so I might buy them again.
Tuktuk salad (serves 2)
Adapted from “Leon – Ingredients & Recipes”
75 g brown rice
1 vegetable stock cube
1/2 cup peas
1/2 cup broad beans, double podded
100 g taugé (bean sprouts)
2 tbsp coarsely chopped cashew nuts
1 tsp sambal oelek (or 1/2 a finely chopped chilli)
1 tsp grated fresh ginger
1 small clove of garlic, finely minced
1.5 tbsp lime juice
1/2 tbsp sesame oil
1 tbsp neutral tasting oil
1.5 tbsp soy sauce
Add rice, 150 ml water and the stock cube to a pan, and bring to the boil. Simmer until tender, about 30-45 minutes.
Meanwhile, blanch the vegetables. Bring a big pan of water to the boil, place the one of the vegetables in a sieve (metal/heat proof) and dunk into the boiling water. When blanched (about 30 seconds for defrosted peas/broad beans, 1-2 minutes for the bean sprouts), take them out and leave them to drain. Repeat with the other vegetables. Chop the bean sprouts coarsely (I didn’t do that, and found it annoying when eating).
If you want, roast the cashew nuts. I like to roast them, because it makes them a bit more crunchy and intensify the flavour, but cashews do burn incredibly fast, so you really have to keep an eye on them.
Mix all the ingredients for the dressing. Leave to infuse for a while, then taste. It can be necessary to add a bit more of one (or more) of the ingredients to balance the flavour and adjust it to what you like.
When the rice is ready, add the vegetables and dressing, and mix carefully. Scoop onto plates, and scatter with the cashew nuts.