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Article: Steamed Rainbow Rice

Steamed Rainbow Rice


Serves: 4


50 g (2 oz)                 red pepper (about ½)

50 g (2 oz)                 carrot

100 g (4 oz)                courgettes

50 g (2 oz)                  green peas

2 tablespoons            shallots, finely chopped

3 tablespoons            spring onions, finely chopped

1 tablespoon              light soy sauce

1 teaspoon                 salt

½ teaspoon                freshly ground black pepper

2 teaspoons               sesame oil



  1. Fill the first level of the microwave rice cooker with raw rice and then the second level with water. Cooked the rice as instructed for the first half of time.
  2. While the rice is cooking, cut the red pepper, carrot and courgettes into small dice using a sharp cleaver. If you are using frozen peas make sure they are thoroughly thawed.
  3. Carefully remove the top of the rice cooker, then the interior cover, add the cut vegetables, spring onions and shallots and then add the soy sauce, salt and pepper. Give the mixture a few stirs and then add the sesame oil.  Recover the rice cooker and finish cooking the rice with the vegetables.
  4. Remove from the microwave and let sit for 5 minutes before serving.

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