VIETNAMESE TURKEY RISSOLES WITH BROWN RICE

Steps

1. Combine all brown rice ingredients together in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Place all Vietnamese turkey rissole ingredients in a bowl and mix well to combine. Using clean hands, shape into golf ball-sized balls and set aside on a plate.
3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook rissoles for 8-10 minutes, turning to brown each side, until golden and cooked through. Set aside, covered to keep warm.
4. While rissoles cook, thinly slice red onion; cut broccoli into small florets and roughly chop stalk; cut carrots in half lengthways and slice thinly on an angle.
5. Wipe pan clean and return to medium heat with a drizzle of oil. Stir-fry onion for about 2 minutes, until softened. Add broccoli, carrot, soy sauce, fish sauce, sweet chill sauce and water. Cook a further 3-4 minutes, until bright green and tender. Season to taste with salt and pepper
6. place ¾ cup cooked brown rice into each bowl and top with vegetables and Vietnamese turkey rissoles. Garnish with a handful of mung bean sprouts.