Asian dumpling bowl

Preparation: 20 minutes | Cooking time: 20 minutes | Servings: 4 servings

Ingredients:

375 ml (1 1/2 cups) jasmine rice, rinsed and drained

680 ml (2 3/4 cups) chicken broth

1 large peeled mango

1/2 English cucumber

1/4 small red cabbage

4 radishes

15 ml (1 tbsp.) roasted camelina oil Signé Caméline

16 chicken and pork dumplings

15 ml (1 tbsp) roasted camelina seeds Signé Caméline

For the vinaigrette:

60 ml (1/4 cup) mayonnaise

60 ml (1/4 cup) 14% sour cream

30 ml (2 tbsp.) soy sauce

30 ml (2 tbsp.) rice vinegar

30 ml (2 tbsp.) liquid honey Signé Caméline

15 ml (1 tbsp) roasted camelina seeds Signé Caméline

10 ml (2 tsp) grated ginger

5 ml (1 tsp) chopped garlic

Salt and pepper to taste

Preparation:

1. In a saucepan, place the rice and 560 ml (2 1/4 cups) of chicken broth. Bring to a boil. Cover and cook for 18 to 20 minutes, until the liquid is completely absorbed. Remove from fire.

2. Meanwhile, whisk the vinaigrette ingredients in a bowl.

3. Using a mandolin, cut the mango and cucumber into julienne strips, slice the red cabbage, then cut the radishes into thin slices.

4. In a frying pan, heat the oil over medium heat. Cook the dumplings for 1 minute on each side.

5. Pour the remaining chicken broth into the pan. Cover and simmer for 3 to 4 minutes over low-medium heat, until the liquid has completely evaporated.

6. Divide the rice into four bowls. Divide the dumplings, mango, cucumber, radishes and red cabbage separately. Drizzle with vinaigrette and sprinkle with roasted camelina seeds.

Tasty roasted camelina

To quickly add a ton of flavor to your dishes with Asian notes, the roasted camelina seeds from Signé Caméline are a well-kept secret to discover! Both spices and vegetable proteins, roasted camelina seeds are as nutritious as they are tasty. Their sesame-like taste with subtle notes of roasted peanuts and hazelnuts make them the perfect ingredient to enhance Asian-inspired soups, stir-fries and salads.

Recipe and photo credit: Pratico Pratiques