A wonderful palette of flavors and textures in this dish. Who knew something so healthy and nutritious could taste so good?
Feel free to mix up the veggies in this, but I love the combination of these because there is such a variety in size and crunch. The wild black rice is crunchy while the brown rice is hearty and nutty, the mushrooms and peas are soft and sweet while the carrot and cabbage blend in perfectly with the chewy (in a good way!) rice.
This dish is extremely high in protein, fibre, vitamin A, manganese, vitamin C and iron all the while being comforting and delicious!
Asian Wild Rice with Vegetables
1/3 cup dry brown rice
1/3 cup dry wild rice
1/2 packet button mushrooms, chopped finely
1 carrot, grated
1 diced onion
3 cloves garlic
1 cup finely diced cabbage
1.5 tsp olive oil
1.5 tablespoon soy sauce
chili powder, according to taste
1/2 tablespoon honey
Cook the rice according to instructions or just boil for 30-40 minutes until cooked.
Meanwhile, wash and chop the vegetables.
Heat a wok or a large pan and spread the olive oil
When the oil is hot add the garlic and onion and sauté until browned. Add the peas and cabbage and cook for a minute and then add in the mushrooms and carrot. Add the soy sauce, honey and chili powder and cook for a few minutes, mixing well.
Add the rice, mix everything again and then cover the pan to let everything cook for a few minutes.
I adore Thai food. Growing up in singapore, I got access to lots of amazing, authentic Thai cuisine and needless to say, I fell in love. Some of my favorites are Som Tum (raw papaya salad, Phad Thai, Khao Na Pla (Honey Sesame Fish), Red Curry and of course… Larb.
Larb is traditionally made with minced meat, onions, ginger, garlic lime juice, mint and fish sauce but I decided to give it my own twist. Taking inspiration from this recipe, I made a vegetarian larb by using grated tofu, thai chilli sauce, soy sauce and adding lettuce to make it more vibrant.
1 tsp oil (sesame, canola, vegetable or olive oil would all work well)
4 cloves garlic
2 tsp ginger
1 tsp lime/lemon juice
1 tablespoon thai chilli sauce
1/2-1 tablespoon soy sauce (depending on taste)
100 gram tofu
handful mint or coriander or basil (I used coriander)
2 lettuce leaf
Grate tofu into fine bits or if it’s soft, you could mash it with your hands.
Dice ginger, garlic and onion
Cut Lettuce into threads
Heat oil in a skillet
Add ginger, garlic and onion and cook until browned, stirring throughout
Add tofu, soy sauce and chilli sauce and mix everything well
Cook for a few minutes until tofu is cooked
Add herbs, lettuce and lime juice and mix everything well before serving