Lee Kum Kee Spicy Brown Rice Salad
What You Will Need
Ingredients
- 1 large orange kumara, peeled and cubed
- 5 shallots, peeled and quartered
- 2 tablespoons neutral oil, such as canola or vegetable oil
- sea salt and ground pepper
- 2 cups cooked brown rice
- ½ telegraph cucumber, cubed
- 1 red capsicum, cubed
- ¼ cup roughly chopped fresh coriander
- ¼ cup roasted and salted peanuts
- To serve
- 1 spring onion, thinly sliced
Dressing
- ¼ cup Lee Kum Kee Premium Soy Sauce
- 3 tablespoons each Lee Kum Kee Chiu Chow Style Chilli Oil and rice or white vinegar
- 2 teaspoons each Lee Kum Kee Pure Sesame Oil and caster sugar
- 1 clove garlic, crushed
- 2 tablespoons sesame seeds, toasted
Made with
Lee Kum Kee products
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How to make it
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Place the kūmara and shallots on the prepared tray. Drizzle over the oil and season with salt and pepper.
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Bake for 20–25 minutes, tossing halfway through, or until the shallots are lightly golden and the kūmara is soft.
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Place in a large bowl along with the cooked brown rice. Add the cucumber, capsicum, coriander and peanuts.
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Dressing: In another bowl, mix together the dressing ingredients. Pour the dressing over the salad and toss to combine.
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To serve: Garnish the sale with spring onion before serving.