Our second Vietnamese style dish this week and just as tasty.
The recipe comes from a Good Housekeeping cook book we picked up on the cheap a couple of years ago called Healthy Family Recipes. It’s been well used.
Cook some basmati wild rice. When it’s done, pop it out in a thin layer on some foil and leave to cool.
Put some muscovado sugar in a small pan with a little water, let the sugar dissolve and add lime juice, fish sauce and rice wine vinegar. Boil gently then remove from the heat and add rapeseed oil.
Grate up some carrot and courgette and finely slice a red onion. Add chopped basil.
Mix everything together then garnish with chopped roasted peanuts, sliced spring onion and rocket salad.
Using BASMATI WILD RICE, CARROT, COURGETTE, RED ONION, SPRING ONION, ROASTED PEANUTS, BASIL, MUSCOVADO SUGAR, LIMES, FISH SAUCE, RICE WINE VINEGAR and RAPESEED OIL…
This was dinner…2nd July 2014