For the dressing:
You will need a fine sieve, a saucepan and a fine grater.
Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Place the red rice, brown rice and lentils in a fine sieve and run under cold water. Put in a pan and pour over the 450ml boiling water.
Add the vegetable bouillon and cumin seeds. Bring to the boil.
Pop on a lid and bring down to a simmer for 20 minutes or until just soft.
Meanwhile, grate the lime, chop the garlic, chilli, coriander and spring onion.
When the rice and lentils are ready, drain.
Whilst still hot, stir in the oils, fish sauce and lime zest.
Finally stir through the grated lime, garlic, chilli, coriander and spring onion.
Taste and as sea salt as necessary.
Sometimes you just need a bowlfulĀ of stodginess. But this doesn’t mean that the ingredients themselves have to be stodgy, or bland by any means. Always, always, ALWAYS think of how you can add in depth and layers of flavour, and add 20% more flavour in than you think you might need. It will be that 20% more which will make all the difference and really make your meal standĀ out.”
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