BROWN RICE CANAPé BOWL

Brown rice canapé bowl image

Leftover canapés at Christmas? No problem. Pile them on top of the brown rice and veg in this low-fat, low-calorie, quick and easy lunch or supper dish

Provided by Elena Silcock

Categories Canapes, Lunch, Snack, Supper

Time 40m

Number Of Ingredients 10

Ingredients

1 x 200g pouch microwavable brown rice
selection of leftover Asian-style canapés (we used 6 gyoza and 120g tempura prawns)
1 carrot , peeled into ribbons with a vegetable peeler
½ cucumber , cut into sticks
100g frozen edamame or peas, cooked and cooled
½ small pack coriander
sesame seeds (optional) and pickled ginger or fresh ginger, cut into matchsticks, to serve
1 tbsp sweet chilli sauce
2 tbsp soy sauce
1 tsp sesame oil

Steps:

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.
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.

Nutrition Facts : Calories 389 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 3.1 milligram of sodium