- 2 cups of uncooked rice, white or brown
- 1 tb oil
- 1 tb soya sauce
- 1 tb Rice Vinegar
Cook rice as directed, toss with oil, soya and Rice. Cool - can be made a day ahead.
Cook a selection of chopped vegetables and herbs such as;
- 1/2 cup onion
- 1 cup minced red & orange pepper
- 3 cups minced spinach
- 1/2 cup cilantro
- 1/2 cup green onion
- 1 cup defrosted peas (I like it really green!)
Blend the veg and rice in a greased oven proof dish. Fold in 1/2 cup chopped cashews, 1/2 cup coconut milk and Chili sauce to taste. Bake in a 350 degree oven for 30 mins. Just before serving sprinkle with fresh cilantro. Serve with sliced limes. Top with oven baked or fried tofu if desired.
Recipe by Peggy Perry