prep time
15 min
15 min
cook time
10 min
10 min
servings
6 to 8
6 to 8
WHAT YOU'LL NEED
 |
||
| Minute Rice® Premium Whole Grain Brown Rice | ||
| 2 cups (500 mL) | ||
| 1 can (14 oz/398 mL) |
coconut milk |
|
| 1/4 tsp (1 mL) |
salt |
|
| 1/3 cup (75 mL) |
rice wine vinegar |
|
| 2 tbsp (30 mL) |
smooth peanut butter |
|
| 4 tsp (20 mL) |
soy sauce |
|
| 1 tbsp (15 mL) |
sesame oil |
|
| 1 tbsp (15 mL) |
minced fresh gingerroot
|
|
| 4 cups (1 L) |
shredded red cabbage |
|
| 1 cup (250 mL) |
shredded carrot |
|
| 1/3 cup (75 mL) |
chopped peanuts |
|
| 3 tbsp (45 mL) |
chopped fresh cilantro |
|
|
lime wedges
|
||
|
toasted shredded coconut (optional)
|
||
| 1 |
grilled pork tenderloin, sliced (optional)
|
|
INSTRUCTIONS
|
Step 1: In saucepan, bring coconut milk, 1/2 cup (125 mL) water and salt to boil. Stir in rice; return to boil. Reduce heat to low; cover and simmer for 5 minutes. Remove from heat and stir. Cover and let stand for 5 minutes or until liquid is absorbed. Fluff with fork and let cool completely. |
|
Step 2: Meanwhile,whisk together vinegar, peanut butter, soy sauce, sesame oil and ginger until blended. Stir in 2 tbsp (30 mL) of water to achieve pourable consistency. |
|
Step 3: Toss rice with peanut butter mixture. Stir in cabbage, carrot, peanuts and cilantro. Serve with lime wedges. Sprinkle with coconut and top with pork tenderloin (if using). |
Tip:
- Save time and use preshredded coleslaw mix, and your favourite Asian-style dressing; try peanut or sesame dressing.
- To cool rice quickly, spread on baking sheet.
- Stir your favourite Asian-style hot sauce into the dressing for a little spice.
- Coconut milk can be found in the international aisle of most grocery stores.
Per 1/8 recipe
- Calories 300
- Fat 18g
- Cholesterol 0mg
- Sodium 270mg
- Carbohydrate 28g
- Fibre 3g
- Sugars 3g
- Protein 6g
WHAT'S FOR DINNER?
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Just pick what you’re in the mood for, and we’ll put delicious, healthy dinner ideas at your fingertips.
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