with Sticky Rice
Sweet and salty and with a hint of spice, these fresh lettuce wraps are packed with saucy, pan-fried halloumi cheese and marinated veggies. The only problem? There won't be any leftovers. Ingredients: Iceburg lettuce • Halloumi (pasteurized cow milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Calrose rice • Cucumber • Limes • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Carrots • Green onion • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Peanuts • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Mint.
Allergens
Utensils
Tags
Iceberg Lettuce Head
0.5 unit(s)
Halloumi Cheese
1 unit(s)
Sweet Chili Sauce
4 tbsp
Mini Cucumber
2 unit(s)
Sticky Rice
0.75 cup
Lime
1 unit(s)
Mint
7 g
Carrot, julienned
56 g
Green Onion
2 unit(s)
Mayonnaise
2 tbsp
Peanuts, chopped
28 g
Seasoned Rice Vinegar
1 tbsp
Sugar
0.5 tsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Add sticky rice to a medium pot, then cover rice with cold water. Using your hand, swirl to rinse rice.
- Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
- Add 1 cups (2 cups) fresh water. Bring to a boil over high heat.
- Once boiling, cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min.
- Remove the pot from heat. Set aside, still covered, for 5 min.
- Meanwhile, remove and discard any damaged outer leaves of lettuce, then cut whole lettuce in half.
- Gently separate leaves of one half of the lettuce from the core (separate all leaves for 4 ppl). (NOTE: If you're cooking for 2 ppl, save the other half of the lettuce for another creation!)
- Thinly slice cucumbers into 1/4-inch half-moons.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice green onion.
- Roughly chop cilantro.
- Add vinegar and 1/2 tsp (1 tsp) sugar to a small bowl. Stir until sugar is dissolved. Set aside.
- Cut halloumi into 1/4-inch-thick slices.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Add mayo, lime juice and half the lime zest to another small bowl. Whisk to combine.
- Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on peanuts so they don't burn!)
- Transfer to another small bowl.
- Meanwhile, add carrots, cucumber, cilantro, green onions and 1 tbsp (2 tbsp) oil to a large bowl. Pour half the vinegar-sugar mixture over top. Season with salt and pepper, then toss to combine.
- Add halloumi to the same dry pan (used in step 4). (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 1-2 min per side.
- Transfer to a large bowl. Add sweet chili sauce, then toss to coat.
- Cover to keep warm.
- When rice is tender, fluff with a fork, then add remaining vinegar-sugar mixture and remaining lime zest, then stir to combine. Season with salt.
- Add 3 lettuce leaves to each plate. (TIP: Overlap smaller leaves if needed.)
- Chop any leftover lettuce and stir into salad.
- Top with sticky rice, halloumi and salad.
- Drizzle lime mayo over top.
- Sprinkle peanuts over top.
- Squeeze a lime wedge over top, if desired.
920
kcal
Calories
47
g
Fat
20
g
Saturated Fat
94
g
Carbohydrate
26
g
Sugar
5
g
Dietary Fiber
31
g
Protein
155
mg
Cholesterol
1660
mg
Sodium
0.4
g
Trans Fat
750
mg
Potassium
700
mg
Calcium
3
mg
Iron
with Sticky Rice, Toasted Peanuts and Lime Mayo
