RICE SALAD WITH MANGETOUT AND LEMON GRASS

Preparation Method :

• Remove and discard the tough outer stalks of the lemon grass. Chop the remaining tender stalks very finely.
• Wash the rice in several changes of water until the water becomes clear. Put in a small saucepan with enough water to cover by 2.5 cm/1 inch.
• Add the salt and half the lemon grass. Bring to the boil then cover and simmer over a low heat for 20 minutes until the water is absorbed.
• Meanwhile, put the remaining lemon grass in a small saucepan with the stock and simmer for 10 minutes. Pour into a blender with the garlic, cumin, chilli, lime juice, olive oil, salt and pepper, and puree until smooth.
• Put the rice in a shallow serving dish and pour the blended lemon grass mixture over it while the rice is still warm. Fluff gently with a fork and leave to cool.
• Steam the mangetout over boiling water for 2 minutes. Drain under cold running water and pat dry with paper towels. Slice into 2 cm / ¾ inch pieces and add to the rice.
• Stir in the spring onions and roasted peanuts. Leave to stand for 1 hour at room temperature before serving.