7 Day Vegan Challenge by Bettina Capolucci Bordi

Author:Bettina Capolucci Bordi
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant UK
Published: 2019-11-15T16:00:00+00:00

KIMCHI FRIED WILD RICE

My love of kimchi has been long and loyal, and so is my love for South Korea, which I have visited on numerous occasions. I hope you love this dish as much as I do.

MAKES 2 PORTIONS

250 g (9 oz/1⅔ cups) precooked wild rice mix

olive oil, for frying

120 g (4 oz) vegan kimchi, chopped

100 g (3½ oz) baby spinach

sriracha and chopped spring onion (scallion), to serve

2 tablespoons tamari (optional), to serve

* * *

BOOSTERS

sesame seeds

sesame seed oil

Precook the wild rice mix according to the packet instructions and set aside. Heat up a little olive oil in a large pan and add the kimchi and fry for 5 minutes. Add the cooked wild rice mix, give it a stir until warmed through, and add the baby spinach and wilt. Mix well and serve straight away with spring onions and extra sriracha for strength. Add tamari, if you like.

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