avec riz collant et légumes marinés
Ingrédients : Pomme de laitue iceberg • Halloumi (lait) (lait de vache pasteurise, lait de chèvre et de brebis pasteurisé, présure, sel, enzyme microbienne, chlorure de calcium, menthe séchée) • Riz calrose • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • Lime • Carotte • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Arachides • Vinaigre de riz (vinaigre de riz, sucre, sel) • Radis • Persil • Oignon vert.
Allergens
Tags
Pomme de laitue iceberg
0.5 unit(s)
Haloumi
1 unit(s)
Sauce au chili doux
4 tbsp
Radis
3 unit(s)
Riz collant
0.75 cup
Lime
1 unit(s)
Persil
7 g
Carotte, en juliennes
56 g
Oignons verts
2 unit(s)
Mayonnaise
2 tbsp
Arachides, hachées
28 g
Vinaigre de riz assaisonné
1 tbsp
Sucre
0.5 tsp
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add rice, then cover 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 1/3 cups (2 2/3 cups) fresh water. Bring to a boil over high.
- Once boiling, cover and reduce heat to medium-low. Cook for 13-15 min, until rice is tender and water is absorbed.
- Remove the pot from heat. Set aside for 5 min, still covered.
- 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 servings). (NOTE: If you're cooking 2 servings, save the other half of lettuce for another creation!)
- Thinly slice radishes into 1/4-inch half-moons.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice green onion.
- Roughly chop parsley.
- To a small bowl, add vinegar and 1/2 tsp (1 tsp) sugar. 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.
- To another small bowl, add mayo, lime juice and half the lime zest. Whisk to combine.
- Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add peanuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on peanuts so they don't burn!)
- Transfer to another small bowl.
- To a large bowl, add carrots, radishes, parsley, green onions and 1 tbsp (2 tbsp) oil. Pour half the vinegar-sugar mixture over top. Season with salt and pepper, then toss to combine.
- To the same dry pan, add halloumi. (NOTE: Don't overcrowd the pan. For 4 servings, cook in batches.) Cook for 1-2 min per side, until golden.
- 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. 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.)
- Top with sticky rice, halloumi and marinated veggies.
- Drizzle lime mayo over top.
- Sprinkle peanuts over top.
- Squeeze a lime wedge over top.
940
kcal
Calories
48
g
Fat
20
g
Saturated Fat
96
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
32
g
Protein
90
mg
Cholesterol
1850
mg
Sodium
0.4
g
Trans Fat
850
mg
Potassium
350
mg
Calcium
3.5
mg
Iron
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