Barbecue duck salad with pickled vegetable salad and black rice

Barbecue duck salad with pickled vegetable salad and black rice

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This Barbecue duck salad with pickled vegetable salad and black rice is proudly brought to you by taste.com.au and Sunrice.

The ingredient of Barbecue duck salad with pickled vegetable salad and black rice

  1. 1 cup (200g) SunRice black rice
  2. 2 Lebanese cucumbers, thinly sliced into ribbons
  3. 2 carrots, thinly sliced into ribbons
  4. 2 tbs rice vinegar
  5. 1 tbs caster sugar
  6. 1 tsp salt
  7. 1 Chinese barbecue duck, cut into pieces
  8. 2 purple Asian shallots, thinly sliced
  9. 1/2 cup small mint leaves
  10. 1/2 cup Thai basil leaves
  11. 1/2 cup coriander leaves
  12. 2 tbs lime juice
  13. 2 tbs finely grated palm sugar
  14. 1 tbs fish sauce
  15. 1 tsp sesame oil
  16. 1/2 cup (80g) toasted peanuts, coarsely chopped

The instruction how to make Barbecue duck salad with pickled vegetable salad and black rice

  1. Cook the SunRice black rice following packet directions. Set aside to cool completely.
  2. Combine the cucumber, carrot, vinegar, sugar and salt in a large bowl. Toss to combine. Set side for 15 minutes to pickle. Drain well.
  3. Combine the rice, duck, shallots, mint, basil and coriander in a large bowl. Toss to combine.
  4. Combine the lime juice, fish sauce, sugar and oil in s small bowl. Drizzle over rice mixture and toss to combine. Arrange cucumber mixture on a serving platter. Top with rice mixture and sprinkle with peanuts to serve.

Nutritions of Barbecue duck salad with pickled vegetable salad and black rice

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