Thai Rice With Bean Sprouts

Name: Thai Rice With Bean Sprouts
Ingredients: 1 cup fragrant Thai rice; 2 tablespoons sesame oil; 2 tablespoons fresh lime juice; 1 small red chile, seeded and chopped; 1 garlic clove, crushed; 2 teaspoons grated fresh ginger; 2 tablespoons light soy sauce; 1 teaspoon clear honey; 3 tablespoons pineapple juice; 1 tablespoon wine vinegar; 2 spring onions, sliced; 2 canned pineapple rings, chopped; 1 1/4 cups bean sprouts (or sprouted lentils); 1/2 cup cashew nuts, chopped; 2 tablespoons toasted sesame seeds; salt and pepper

16 ingredients

7 steps

Ingredients

1 cup fragrant Thai rice
2 tablespoons sesame oil
2 tablespoons fresh lime juice
1 small red chile, seeded and chopped
1 garlic clove, crushed
2 teaspoons grated fresh ginger
2 tablespoons light soy sauce
1 teaspoon clear honey
3 tablespoons pineapple juice
1 tablespoon wine vinegar
2 spring onions, sliced
2 canned pineapple rings, chopped
1 1/4 cups bean sprouts (or sprouted lentils)
1/2 cup cashew nuts, chopped
2 tablespoons toasted sesame seeds
salt and pepper

Directions

1

Soak the Thai fragrant rice for 20 minutes, then rinse in several changes of water.
2

Drain, then boil in salted water for 10-20 minutes until tender.
3

Drain and set aside.
4

Whisk together the lime juice, sesame oil, chilli, garlic, ginger, soy sauce, honey, pineapple juice and wine vinegar in a large bowl.
5

Stir in the rice.
6

Add the spring onions, pineapple rings, sprouted lentils or bean sprouts, red pepper, celery, cashew nuts and the toasted sesame seeds and mix well.
7

If the rice grains stick together on cooling, simply stir them with a metal spoon. This dish can be served warm or at room temperature and is a good accompaniment to grilled or barbecued meats and fish.