Mushroom & chestnut pearl barley risotto
Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights
Brown rice canapé bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 x 200g pouch microwavable brown rice
- selection of leftover Asian-style canapés(we used 6 gyoza and 120g tempura prawns)
- 1 carrotpeeled into ribbons with a vegetable peeler
- ½ cucumbercut into sticks
- 100g frozen edamameor peas, cooked and cooled
- ½ small pack coriander
- sesame seeds(optional) and pickled ginger or fresh ginger, cut into matchsticks, to serve
For the dressing
- 1 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 1 tsp sesame oil
Nutrition: Per serving
- kcal389low
- fat11glow
- saturates3g
- carbs54g
- sugars11g
- fibre8g
- protein15g
- salt3.1g
Method
step 1
Whisk the dressing ingredients together and set aside. Cook the rice following pack instructions, divide between two bowls and drizzle over half the dressing. Reheat the canapés.
step 2
Arrange all the remaining ingredients on top of the rice, making sections of carrot, cucumber, edamame, and canapés. Top with the coriander, sesame seeds and pickled ginger. Drizzle over the remaining dressing and serve.
