You will need:

Rice: 

• ½ cup (60 ml) cup of Wild rice, raw
• 1 cup (60 ml) of water

Stir-fry:

• 5 medium Red onion slices Raw
• 1/3 medium Carrot raw
• 1/3 Capsicum Red Raw
• 100-gm, Roast Deli Lamb or Lamb Roast from the night before.
• 1 tsp Olive Oil
• 4 tbsp – Thai Chilli Sauce 1 serving (see the recipe in “Sweet & Savoury Condiments”)

Directions:

Rice:

1. Take Rice, wash it and put it into the pot.
2. For 1/2 measuring cup of rice you need 1 measuring cup of water
3. Put the pot onto the stove cover it with the lid and on a slow heat bring it to the boil.
4. Reduce heat even more to almost nothing and let it steam until all water evaporated
5. Turn the stove off and let it rest for 30 minutes under the lid.
6. Mix rice thoroughly
    *** If you have a rice cooker, just cook it on the regime of “brown rice” or if you don’t have “Brown rice” mode, add a little bit more water into the cooker 1 cup of water for 1/2 cup of Black rice and cook it on “White rice” regime.

Stir-fry:

1. Cut carrot into long thin strips or if you have stripe slicer for vegetables use that choosing medium size slicing insert.
2. Half red onion and slice it into a half circles, then separate half rings one from another
3. Cut one third of a capsicum and slice it into thin strips
4. Cut lamb into small cubes
5. Heat up the pan with some olive oil
6. Add diced onions, carrots and capsicum an fry until half cooked
7. Add chopped lamb and “Thai Chilli Sauce” and mix well
8. Take it of the heat and leave it aside.

Assemble:

1. In the bowl combine Wild rice and Stir-Fry
2. Mix well
   Serve

Enjoy your Lunch

Bon Appetit