Ingredients
- 85 grams dry rice (Doongara specified 1/3 cup)
- 1 teaspoon olive oil
- 1 carrot (coarsely grated)
- 1 zucchini (coarsely grated)
- 1 celery rib (finely chopped)
- 1 corn on the cob (kernels removed)
- 1 tablespoon lemon juice (fresh)
- 3 teaspoons reduced-sodium soy sauce (or gluten free version)
- 210 grams fresh salmon (red, no added salt drained skin removed and flaked)
- Ground black pepper (fresh)
- 4 iceberg lettuce leaves
How to Make
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Step 1: Cook the rice in a small saucepan of boiling water for 10 to 12 minutes or until just tender and then drain well and set aside.
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Step 2: Meanwhile heat eh oil in a medium non-stick frying pan on medium to high heat and add the carrot, zucchini, celery, corn and garlic and cook stirring often for 3 to 4 minutes or until the vegetables are just ender and the add the lemon juice and soy sauce and toss to combine and set aside.
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Step 3: Put the rice and vegetables mixture in a large bowl and add the salmon and season with pepper and toss to combine.
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Step 4: Divide the lettuce leaves on plates and fill with the rice and vegetables mix and then roll up lettuce leaves to eat.
We hope you enjoy this recipe!
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