Brown rice canapé bowl

Brown rice canapé bowl

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(0 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Serves 2

Leftover canapés at Christmas? No problem. Pile them on top of the brown rice and veg in this low-fat, low-calorie, quick and easy lunch or supper dish

Nutrition and extra info

Nutrition: Per serving

  • kcal389
  • fat11g
  • saturates3g
  • carbs54g
  • sugars11g
  • fibre8g
  • protein15g
  • salt3.1g
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Ingredients

  • 1 x 200g pouch microwavable brown rice
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • selection of leftover Asian-style canapés (we used 6 gyoza and 120g tempura prawns)
  • 1 carrot, peeled into ribbons with a vegetable peeler
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ cucumber, cut into sticks
  • 100g frozen edamame or peas, cooked and cooled
  • ½ small pack coriander
  • sesame seeds (optional) and pickled ginger or fresh ginger, cut into matchsticks, to serve

For the dressing

  • 1 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tsp sesame oil

Method

  1. Whisk the dressing ingredients together and set aside. Cook the rice following pack instructions, divide between two bowls and drizzle over half the dressing. Reheat the canapés.

  2. Arrange all the remaining ingredients on top of the rice, making sections of carrot, cucumber, edamame, and canapés. Top with the coriander, sesame seeds and pickled ginger. Drizzle over the remaining dressing and serve.

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