Rice Packets with Mango and Tangy Marinade
Ingredients
- Ingredients
- 150 grams Arborio rice
- 1 Tbsp sesame oil
- 300 milliliters Vegetable broth (from a jar)
- 4 scallions
- 1 Lime
- 1 red chili pepper
- 1 Mango
- 12 Rice paper (16 cm diameter, from Asian shop)
- salt
- Chives
Preparation steps
Heat oil in a pan and saute the rice in it for 2 minutes. Pour the vegetable broth, season with salt, cover and cook over low heat for 25 minutes.
Rinse the scallions, trim the ends, and finely chop. Rinse the lime in hot water, grate the zest finely, and squeeze the juice. Cut the red chile pepper into half, remove the seeds, rinse and finely chop.
For the marinade, mix 2 tablespoons scallions with 2 tablespoons of lime juice and a little chile pepper.
Mix the remaining scallions, lime juice and chile pepper into the rice. Peel the mango, cut the pulp from the pit, chop finely, and mix into the rice.
Place the rice paper sheets on a wet tea towel, sprinkle with water, cover with another wet tea towel, and leave for 15 minutes until the sheets are soft and pliable.
Place 1 tablespoon of rice mixture over each rice paper sheet and fold two sides over the filling forming a packet. Tie up with the chives and serve with the marinade.
