Time: 30 min.
Complexity: easily
Servings: 4

Pack your child this healthy brown rice and Asian-inspired vegetable bowl for school. To encourage them to enjoy the vegetables, cut out bell pepper shapes. Cookie cutters of various shapes are a great choice. Wrap the sesame seeds separately to keep them from getting soggy.

Ingredients:

• 2 small sweet peppers (preferably different colors)
• 1/4 cup frozen green peas, thawed
• 4 cups boiled brown rice
• 2 tbsp. l. rice vinegar
• 1 tbsp dark sesame oil
• 4 tsp. hoisin sauce
• 0.5 cup sesame sticks
• Special equipment: cookie cutters of different shapes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet pepper, peas, brown rice, hoisin sauce, rice vinegar, sesame oil

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Preparation:

Step 1
• Cut each pepper into quarters. Place the pieces skin-side up and press down to flatten them slightly. Use a cookie cutter to cut out shapes from the peppers (press the bottom of a glass onto the cutters to cut the peppers).
Step 2
• Place the green peas in a sieve and rinse briefly under warm water to warm them up. Dry.
Step 3
• Combine the rice, vinegar, oil, 0.5 teaspoon of salt, and a few grinds of pepper in a large bowl. Divide the rice evenly among four containers. Top with a few pepper shapes, some green peas, and 1 tablespoon of sauce. Pack 2 tablespoons of sesame seeds separately.

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