There’s much excitement about lunch time today 🙂 I buy the inari pockets (tofu pockets that are prepre-prepared) and the edamame (soy beans) pre-shelled. The mushrooms are lightly sautéed in yakitori sauce.
Just fill with prepared sushi rice that has been cooled slightly and drizzled in mirin. The inari sit in a spiralised carrot nest that also gets eaten.
Then a banana chia muffin. Dad has also got a potato kale pastie.
It has been very hot where I live of late. I really like having a few salads pre made in the fridge for when it’s too hot to cook. Just assemble and serve!
I found this recipe on the web and I have modified the base ingredients each time I’ve prepared it. Everyone loves this salad. The dressing is so very good. Enjoy!
2 cups cooked brown/white/jasmine rice
2 spring onions finely sliced
1 red capsicum diced
1 cup sliced snow peas
1 kale leaf finely chopped
Handful flat leaf parsley chopped
3/4 cup sultanas/currants/raisins
3/4 cup chopped cashews
Dressing to suit your preference.
Dressing (this makes more than you need for this salad)
In a sealed jar, shake until well combined and sugar dissolved:
1/2 cup rice bran oil
2 tbsp soy sauce
Juice of half a lemon (or more to taste)
2 level tsp sugar
1 scant tsp minced garlic
1 cm root ginger chopped
Salt and pepper
Combine salad ingredients in a large bowl.
Shake dressing ingredients until well combined.
Add dressing to salad.