top of page

Rice Bowl with Veggie Flowers and Hoisin

Prep Time:

30 MINS

Cook Time:

Serves:

4 Servings

Level:

About the Recipe

Ingredients

  • 2 small bell peppers (different colours if possible)

  • 35g frozen peas, thawed

  • 800g cooked brown rice

  • 2 tablespoons rice wine vinegar

  • 1 tablespoon toasted sesame oil

  • Kosher salt and freshly ground black pepper

  • 4 teaspoons hoisin sauce

  • 65g sesame snack sticks

Preparation

Step 1


Slice the sides of the peppers off in 4 pieces. Place the pepper pieces skin-side up and press down to flatten slightly. Use your favorite small cookie cutters to cut out as many shapes as possible. (Use the bottom of a measuring cup to help push the cutters through the pepper).  


Step 2


Place the peas in a strainer and rinse briefly under warm water just to remove their chill. Blot dry.  


Step 3


Toss the rice, vinegar, oil, 1/2 teaspoon salt and few grinds of pepper together in a large bowl. Evenly divide the rice among 4 lunch containers with lids. Top each with some of the pepper shapes, some of the peas and 1 teaspoon hoisin sauce. Pack 2 tablespoons sesame snack sticks separately with each serving.





©foodnetwork

bottom of page