Thai-Style Vegetable Rice Bowl

Ingredients

• 350 g basmati rice
• 4 Spring Onions
• 2 tbsp toasted sesame oil
• Sea salt
• 1 pinch turmeric
• 250 g green beans
• 250 g frozen corn
• 1 tbsp toasted sesame oil
• 2 Garlic cloves
• 10 g fresh ginger
• 3 tbsp light soy sauce
• 1 Lime (juice)
• 4 lime wedges

Instructions

1. 1.

   Rinse the rice briefly under running water and drain. Wash, trim, and slice the spring onions diagonally. In a pot, lightly sauté the rice with the sesame oil. Add salt and turmeric, pour in about 700 ml cold water, and simmer on low heat for approximately 25 minutes until tender.

2. 2.

   Wash, trim, and cut the green beans into pieces. Boil them with the corn in lightly salted water for about 8 minutes, then shock in ice water and drain. Peel the garlic and finely mince the ginger.

3. 3.

   Heat oil in a wok or skillet, add the vegetables and spring onions, and sauté briefly. Add the minced garlic and ginger. Deglaze with soy sauce and lime juice, then stir in the cooked rice and heat through. Serve in bowls garnished with lime wedges.