Rice Bowl with Veggie Flowers and Hoisin
Recipe Courtesy of Food Network Kitchens
- Preparation Time30 mins
2 small bell peppers (different colours if possible)
35g frozen peas, thawed
800g cooked brown rice
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
Kosher salt and freshly ground black pepper
4 teaspoons hoisin sauce
65g sesame snack sticks
- Slice the sides of the peppers off in 4 pieces. Place the pepper pieces skin-side up and press down to flatten slightly. Use your favorite small cookie cutters to cut out as many shapes as possible. (Use the bottom of a measuring cup to help push the cutters through the pepper).
- Place the peas in a strainer and rinse briefly under warm water just to remove their chill. Blot dry.
- Toss the rice, vinegar, oil, 1/2 teaspoon salt and few grinds of pepper together in a large bowl. Evenly divide the rice among 4 lunch containers with lids. Top each with some of the pepper shapes, some of the peas and 1 teaspoon hoisin sauce. Pack 2 tablespoons sesame snack sticks separately with each serving.