Lee Kum Kee Spicy Brown Rice Salad
What You Will Need
Ingredients
- 1 large kumara, peeled and cubed
- 5 shallots, peeled and quartered
- 2 tbsp neutral oil (canola or vegetable)
- Salt and pepper
- 2 cups cooked brown rice
- ½ cucumber, cubed
- ¼ cup fresh coriander, roughly chopped
- ¼ cup roasted peanuts
- 1 spring onion, thinly sliced to serve
Dressing
- ¼ cup Lee Kum Kee Hot Chilli Soy Sauce
- 3 Tbsp rice or white vinegar
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 2 tsp caster sugar
- 1 garlic clove, crushed
- 2 Tbsp toasted sesame seeds
Made with
Lee Kum Kee products
How to make it
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Preheat oven to 200°C. Place kumara and shallots on a lined tray, drizzle with oil and season with salt and pepper. Roast for 20–25 minutes, tossing halfway, until kumara is tender and shallots are lightly golden.
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Transfer to a large bowl with the brown rice. Add cucumber, capsicum, coriander and peanuts.
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In a separate bowl, whisk together all dressing ingredients. Pour over the salad and toss to combine.
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Garnish with spring onion and serve.