with Sticky Rice and Marinated Veggies
Ingredients: Iceburg lettuce • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk_ • Calrose rice • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Lime • Carrot • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Peanuts • Rice vinegar (rice vinegar, sugar, salt) • Radish • Cilantro • Green onion.
Allergens
Utensils
Tags
Iceberg Lettuce Head
0.5 unit(s)
Halloumi Cheese
1 unit(s)
Sweet Chili Sauce
4 tbsp
Radish
3 unit(s)
Sticky Rice
0.75 cup
Lime
1 unit(s)
Cilantro
7 g
Carrot, julienned
56 g
Green Onion
2 unit(s)
Mayonnaise
2 tbsp
Peanuts, chopped
28 g
Seasoned Rice Vinegar
1 tbsp
Sugar*
0.5 tsp
Oil*
1 tbsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add rice, then cover with cold water. Using your hand, swirl to rinse rice.
- Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
- Add 1 1/3 cups (2 2/3 cups) fresh water. Bring to a boil over high.
- Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed.
- Remove the pot from heat. Set aside for 5 min, still covered.
- Meanwhile, remove and discard any damaged outer leaves of lettuce, then cut whole lettuce in half.
- Gently separate leaves of one half of the lettuce from the core (separate all leaves for 4 servings). (NOTE: If you're cooking 2 servings, save the other half of lettuce for another creation!)
- Thinly slice radishes into 1/4-inch half-moons.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice green onion.
- Roughly chop cilantro.
- To a small bowl, add vinegar and 1/2 tsp (1 tsp) sugar. Stir until sugar is dissolved. Set aside.
- Cut halloumi into 1/4-inch-thick slices.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- To another small bowl, add mayo, lime juice and half the lime zest. Whisk to combine.
- Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add peanuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on peanuts so they don't burn!)
- Transfer to another small bowl.
- To a large bowl, add carrots, radishes, cilantro, green onions and 1 tbsp (2 tbsp) oil. Pour half the vinegar-sugar mixture over top. Season with salt and pepper, then toss to combine.
- To the same dry pan, add halloumi. (NOTE: Don't overcrowd the pan. For 4 servings, cook in batches.) Cook for 1-2 min per side, until golden.
- Transfer to a large bowl. Add sweet chili sauce, then toss to coat.
- Cover to keep warm.
- When rice is tender, fluff with a fork. Add remaining vinegar-sugar mixture and remaining lime zest, then stir to combine. Season with salt.
- Add 3 lettuce leaves to each plate. (TIP: Overlap smaller leaves, if needed.)
- Top with sticky rice, halloumi and salad.
- Drizzle lime mayo over top.
- Sprinkle peanuts over top.
- Squeeze a lime wedge over top.
940
kcal
Calories
48
g
Fat
20
g
Saturated Fat
96
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
32
g
Protein
90
mg
Cholesterol
1840
mg
Sodium
0.4
g
Trans Fat
850
mg
Potassium
350
mg
Calcium
3.5
mg
Iron
