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Posts Tagged ‘Sticky Rice’

This is perfect for mid-week – tasty, healthy and just a few ingredients.

Wine Suggestion: The hot and sour flavours pair well with dry Rieslings, like the exhuberant Domaine Bott-Geyl Les Elements. Apples, zesty lemon, a hint of apricot and a taut freshness.

Hot and sour aubergine with sticky rice – serves 2

  • 150g sushi rice
  • 1 onion, sliced
  • 1 aubergine, chopped into bite-sized pieces
  • 1 tbsp veg oil
  • 2 tbsp golden caster sugar
  • 2 tbsp red wine vinegar
  • 2 tsp soy sauce, plus extra to serve
  • 2 tsp cornflour
  • 100g green beans, halved
  • 1 red chilli, shredded, plus extra to serve

Cook the rice according to the packet instructions.

Fry the onion and aubergine in the oil in a wide shallow pan with a lid until golden and softened. Stir it every few minutes.

Mix the sugar and vinegar together, then add the soy sauce and stir until the sugar dissolves. Add the cornflour and stir to dissolve.

Add the beans and red chilli to the pan and cook for 4 minutes with the lid on. Add the liquid mixture, stir and continue cooking for another 2 minutes with the lid on.

Serve with the rice and some extra soy sauce and chillies on the side.

(Original recipe by Kate Calder in Olive Magazine, June 2012.)

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Sometimes all you want is a plate of greens. Here they are with a Japanese-style sauce and some sticky rice and sesame seeds. 

Wine Suggestion: We find this combination of flavours in the sauce work well with Riesling, especially if it’s the lighter styles with a touch of fruit. This could be a German Kabinett with lower alcohol, residual sugar and refreshing acidity, or one of the dry Clare Valley cuvées that leave a hint of sugar in making them very approachable in youth like Pike’s Hills & Valleys. 

Greens with Sticky Sesame Rice – serves 2

  • 1 tbsp caster sugar
  • 140g sushi rice
  • 1 tbsp sesame seeds, toasted
  • 1 tsp sesame oil
  • 1 tbsp sunflower oil
  • 350g purple sprouting broccoli or other long-stemmed broccoli
  • 6 scallions, halved lengthways

FOR THE SAUCE: 

  • 2 tbsp brown miso paste
  • 1 tbsp mirin
  • 1 tbsp rice wine vinegar
  • 1 tbsp soft brown sugar
  • 2 tsp finely grated ginger
  • 1 red chilli, deseeded and diced

Stir the sauce ingredients together with 1 tbsp water, then set aside.

Bring a large pan of water to the boil with the caster sugar and ½ tsp salt. Add the rice and boil for about 15 minutes (or whatever time it suggests on the pack) until just cooked. Drain well, return to the pan and sprinkle over the toasted sesame seeds and sesame oil. Cover and keep warm. 

Heat the sunflower oil in a wok until smoking hot. Add the broccoli and stir-fry for a few minutes until almost tender, add a splash of water now and then to create a bit of steam. Add the scallions and stir-fry for 30 seconds, then stir in the sauce and cook for another minute or two, stirring constantly. 

Divide the rice between 2 plates and top with the stir-fry. 

(Original recipe from BBC Good Food)

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