Asian Pork Meatballs with Brown Rice and Lettuce Cups

Steps

1. Combine all brown rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, combine all Asian meatball ingredients in a medium bowl and mix well. Using clean hands, shape into golf ball-sized balls and set aside on a plate.
3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook meatballs for about 8 minutes, turning often, until all sides are browned and meatballs are cooked through. Set pan aside, covered with foil, to rest for 3-4 minutes.
4. While meatballs cook, prepare salad. Separate lettuce leaves; peel and grate carrot; remove core and seeds from capsicum and slice 0.5cm. Place all on a board or sharing plate with mung bean sprouts and mint.
5. Combine all nuoc mam dressing ingredients in a small bowl and mix well. Set aside.
6. place everything in the middle of the table for everyone to build their own lettuce cups. Start by filling a lettuce cup with some brown rice then top with meatballs, veggies and a drizzle of nuoc mam dressing. Garnish with mint and chopped peanuts.