Tuesday, May 17, 2011

Week 71 Day 2

Herby rice with radish salad
Serves 4 : Very easy : Very quick
240gm rice
1 Tblsp veg stock powder
4 Tblsp soft herbs, finely chopped
E.g.: basil, mint, chives, parsley

12 – 15 radishes, chopped
3 stalks celery, finely sliced
1 red onion, halved and sliced
1 small cucumber, quartered and sliced
1 Tblsp olive oil
1 Tblsp lemon juice
1 Dsp Dijon mustard
1 tsp caster sugar

320gm stir-fry strips e.g. pork, chicken, beef

Cook the rice in water with the stock powder.
When cooked, drain off any excess water and stir through the soft herbs.
Keep warm.

While the rice is cooking, prepare the vegetables for the salad.
Mix together the oil, lemon juice, mustard and sugar.
Pour this over the vegetables and toss well.
Set aside.

Spray a pan with non-stick cooking spray.
Stir fry the meat strips for about 5 minutes.

Serve the rice and salad with the stir-fried strips.

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