{"id":920,"date":"2020-06-10T13:43:03","date_gmt":"2020-06-10T01:43:03","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/brown-rice-veggie-bowl-with-smoked-salmon-sesame-and-pickled-ginger\/"},"modified":"2023-08-07T14:39:09","modified_gmt":"2023-08-07T02:39:09","slug":"brown-rice-veggie-bowl-with-smoked-salmon-sesame-and-pickled-ginger","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/06\/10\/brown-rice-veggie-bowl-with-smoked-salmon-sesame-and-pickled-ginger\/","title":{"rendered":"Brown Rice Veggie Bowl with Smoked Salmon, Sesame and Pickled Ginger"},"content":{"rendered":"
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Brown Rice Veggie Bowl with Smoked Salmon, Sesame and Pickled Ginger<\/h2>\n
This is a good lunch box idea for using up leftover cooked rice and can be served cold or warmed up. You can mix it up by replacing the smoked salmon with 95g canned salmon or tuna, 100g cooked chicken or 1\/4 avocado. This recipe is from Nadia Lim's Fresh Start, Feel Good cookbook!<\/span><\/div>\n <\/div>\n \n
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Servings <\/span>1<\/span><\/div>\n
Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Ingredients<\/h3>
  • \u00bd<\/span> cup<\/span> cooked brown rice<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> soy sauce<\/span><\/li>
  • 2-3<\/span> drops<\/span> sesame oil<\/span><\/li>
  • \u00bc<\/span> capsicum<\/span><\/li>
  • 1\/4<\/span> telegraph or 1\/2 Lebanese cucumber<\/span><\/li>
  • \u2153<\/span> cup<\/span> frozen shelled edamame beans, defrosted<\/span><\/li><\/ul><\/div>

    To serve<\/h4>
    • 50g<\/span> hot smoked salmon<\/span><\/li>
    • 1-2<\/span> tsp<\/span> pickled ginger<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> toasted sesame seeds (optional)<\/span><\/li>
    • 1<\/span> tbsp<\/span> roughly chopped coriander (optional)<\/span><\/li>
    • 1<\/span> lemon or lime wedge<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
      \n

      Instructions<\/h3>
      • Bring a half kettle of water to the boil.<\/span><\/div><\/li>
      • Season rice to taste with soy sauce and sesame oil. Remove core and seeds from capsicum and thinly slice. Slice cucumber or cut into sticks.<\/span><\/div><\/li>
      • Place edamame beans in a small, heatproof bowl and pour over boiling water. Leave for 1\u20132 minutes before draining. Season with a little salt.<\/span><\/div><\/li>
      • To serve, spoon seasoned rice into a bowl and place vegetables and smoked salmon around the outside. Garnish with pickled ginger, sesame seeds and coriander (if using) and serve with lemon\/lime wedge to squeeze over just before eating.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n <\/div>\n \n

        Notes<\/h3>
        Tip: If using leftover cooked rice it is best to heat this (in the microwave is easiest) before eating. Cold cooked rice will keep in an airtight container in the fridge for up to 2 days, or can be frozen in a plastic resealable bag or airtight container.<\/span>
        <\/div>\nDairy Free | Gluten Free (use GF soy sauce) | Vegetarian (serve with avocado instead of salmon)<\/span>
        <\/div>\nNutrition information:<\/strong><\/span>
        <\/div>\nEnergy: 366cals (1528kJ)<\/span>
        <\/div>\nProtein: 23.5g<\/span>
        <\/div>\nCarbohydrate: 38.0g (2.9g sugars)<\/span>
        <\/div>\nFat: 12.5g (2.4g saturated fat)<\/span><\/div><\/div>\n \n
        \n \n
        <\/g><\/svg><\/span> Calories: <\/span>366<\/span>kcal<\/span><\/span><\/div>\n \n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":15804,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2377,2384,2374],"tags":[],"class_list":["post-920","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-freshstart","category-lunch","category-recipes","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/920","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=920"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/920\/revisions"}],"predecessor-version":[{"id":16326,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/920\/revisions\/16326"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15804"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=920"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}