Ingredients
2/3 cup basmati rice, uncooked
1/3 cup brown rice, uncooked
5 garlic cloves
1 red onion
1/2 stalk lemongrass
1 red chili pepper
4 tablespoons olive oil
340 g chunk tuna
1/2 lemon, juice and rind of
fresh ground pepper
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Combine basmati rice and brown rice. Wash, then cook separately. I recommend using a rice cooker. Otherwise, with 2 cups of water on medium-low heat on the stove top, leave it alone until the rice absorbs the water and becomes tender. Meanwhile, crush garlic, onion, lemongrass, and chili in the food processor. Heat olive oil in a wok and sautee the processed spices till fragrant. Add tuna. Continue stirring. Add cooked rice. Sprinkle with lemon juice, pepper, salt, chicken powder, basil, parsley, and coriander leaves. Serve with tomato salsa.
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Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Adjustable stand — hold cookbook or tablet at eye level while cooking
Keep fresh herbs alive 3x longer — water reservoir design