Brown rice scented with garlic, ginger, citrus and chilli with plenty of mushrooms and finely shredded cabbage.
Author: Deb
Recipe type: Main
Cuisine: Indonesian
Serves: 4-6
Ingredients
4 cups cooked long grain brown rice
- SAUCE:
3 cloves garlic, micro-planed / finely chopped
3 tablespoons lemon and or lime juice
2cm piece ginger, finely chopped - a heaped tablespoon
1 tsp lime zest
2 teaspoons paprika
1 heaped teaspoon ground coriander
1 teaspoon chopped chillies - from a jar (add more if you like it really spicy!)
1 heaped tablespoon tomato paste
4 tablespoons reduced sodium soy sauce
VEGETABLES:
¼ green cabbage, cored and finely chopped
400g grams diced mushrooms - about 3-4 cups
2 medium carrots, finely diced
1 cup frozen / canned sweetcorn
To serve:
Toasted peanuts
Chopped fresh coriander
Limes - quartered
Instructions
Put on your rice to cook if not already available. (This may delay your serving time).
Finely chop, crush or microplane the garlic, place in a small bowl and pour over the lemon and or lime juice and stir. Soak the garlic in the lemon juice for 5 mins.
Add all other sauce ingredients then mix well and allow to sit whilst you prep the vegetables.