Spring Asian Rice Bowl with Peanut Dressing

Ingredients

• 1 bunch radishes
• 1 bunch spring onions
• 400 g Frozen peas
• iodized salt (with fluoride)
• 1 piece ginger (10 g)
• 2 tbsp Rapeseed oil
• Pepper
• 3 tbsp peanut kernels (45 g)
• 1 small red chili pepper
• 1 tbsp peanut butter (15 g)
• 2 tbsp Soy sauce
• 3 tbsp Lime juice
• 2 packs reis-fit (Express Basmati Rice)
• 1 box watercress

Instructions

1. 1.

   Clean, wash, halve radishes and slice into rounds. Clean, wash spring onions and cut diagonally into 3 cm pieces. Cook peas in boiling salted water for 5 minutes, drain, rinse with cold water and let dry. Meanwhile peel and chop ginger.

2. 2.

   Heat oil in a pan, sauté spring onions, peas and ginger over medium heat for 5 minutes. Season with salt and pepper. Set aside.

3. 3.

   For the dressing, chop peanut kernels. Halve chili lengthwise, deseed, wash and chop. Whisk peanut butter with soy sauce, 2 tbsp lime juice and 3 tbsp water. Mix in half of the chopped peanuts and the chopped chili. Adjust seasoning with pepper.

4. 4.

   Loosen rice by gently pressing the packs, tear them open and add rice to a hot pan with 4 tbsp water and remaining lime juice; steam everything for 2–3 minutes over medium heat.

5. 5.

   Cut watercress from the bed. In four bowls arrange rice and vegetables, drizzle dressing on top and sprinkle with remaining nuts and watercress.