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Local food trucks dish up Rice & Grains in recipe challenge on June 7

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Daily Hive Custom Content Jun 05, 2016 7:07 am

On Tuesday, June 7, food trucks Le Tigre, Super Thai Food, and Meet2Eat are serving up free lunch to the public at the Queen Elizabeth Theatre Plaza (at the corner of West Georgia and Hamilton in downtown) from 11 am to 2 pm.

Who are we to thank for this good culinary fortune? The three local food trucks are going head-to-head in a recipe challenge to get the word out about a new line of Uncle Ben’s “Rice & Grains” easy-to-prepare products, which feature nutritious ancient grains like bulgur and quinoa.

Vancouverites are invited to sample all three offerings, and vote for their favourite. Once friendly competitions have wrapped up in Vancouver, as well as Montreal and Toronto, the winning dish from each challenge will be served in an Uncle Ben’s-branded food truck that will travel across Canada.

So, how will Tuesday’s event work? Simply grab an event ‘passport’ from an Uncle Ben’s brand ambassador, sample each of the three culinary contenders (you’ll get a passport stamp for each truck), and cast your vote.

Want more? Musical entertainment will be provided by local songwriter Jess Vaira, who will sing and strum throughout the event.

Get involved with Uncle Ben’s geofilter on Snapchat, and with the hashtag #BeginWithBen.

Sneak preview of the event recipes

Le Tigre: “Flew the Coop”

Crispy karaage chicken, cabbage slaw, Thai herb mix, spicy mayo

Image: LeTigre

Image: Le Tigre

Ingredients:

  • 1 package (170g) UNCLE BEN’S Basmati Medley
  • 1 lb (454g) chicken karaage (chicken, flour mix)
  • 4 cups (1000 mL) fresh shredded cabbage
  • 2 cups (500 mL) west coast Thai herb mix (basil, mint, cilantro, green onion)
  • 1 cup (250 mL) spicy mayo
  • 1 cup (250 mL) grainy mustard dressing

Brine for Chicken:

  • 10 L water
  • 4 cups (1000 mL) salt
  • 4 cups (1000 mL) sugar

Cooking instructions:

  • 10 L water
  • 4 cups (1000 mL) salt
  • 4 cups (1000 mL) sugar
  1. Marinate the chicken in the brine for 12 hours.
  2. Thinly slice the cabbage, then mix with grainy mustard dressing.
  3. Roughly chop the Thai herbs of your choice.
  4. Coat the chicken in the potato starch and flour mix.
  5. Deep fry the chicken at 375° F for 8-10 minutes.
  6. Place Uncle Ben’s rice in a 4oz container.
  7. Sprinkle Thai herbs on top.
  8. Place mixed cabbage to one side of the container.
  9. Place 1 piece of chicken on top.
  10. Squeeze mayo in a zig zag motion just to dress the dish.

Meet2Eat

Basmati medley with vegetables and shrimp

Image: Meet2Eat

Image: Meet2Eat

Ingredients:

  • 1 package (170g) UNCLE BEN’S Basmati Medley
  • 4 tbsp (60 mL) low sodium teriyaki sauce
  • 1 cup (250 mL) mixed vegetables (ex. cauliflower, bell peppers, zucchini)
  • 12 oz (350 mL) cooked shrimp, tails removed, plus 1 tbsp (15 mL) of oil for cooking

Cooking instructions:

  1. Prepare Uncle Ben’s rice according to package instruction.
  2. Steam mixed vegetables – pick a pot or pan that’s big enough to hold all your vegetables, preferably in a single layer. Then add half an inch of water at the bottom. Once the water is boiling, add the vegetables. Keep an eye on the water level – if it gets too low, you’ll need to add a bit more so that it keeps generating steam. Steam until vegetables are soft.
  3. Heat oil in large skillet over medium-high heat. Add in shrimp, and toss to coat with teriyaki sauce. Cook and stir until sauce is bubbly then stir in steamed vegetables and mix until well coated. Add salt and pepper to taste.
  4. Serve over UNCLE BEN’S® Basmati Medley and enjoy.

Super Thai Food: Pad Ka Pow Chicken

Image: Super Thai

Image: Super Thai

Ingredients:

  • 1 package (240g) UNCLE BEN’S Whole Grain & Quinoa Blend Garlic Flavour
  • 1 lb (454g) cubed chicken breast, plus 1tbsp (15 mL) of oil for cooking
  • 2 cups (500 mL) chopped veggies (green bean, bell pepper, onion)
  • 10g (approx. 1 handful) Thai basil leaves (substitute sweet basil)
  • 2 tbsp (30 mL) oyster sauce
  • 1 tsp (5 mL) or to taste chili paste (substitute chili powder,or your favourite spice)

Cooking instructions:

  1. Cook rice per instructions.
  2. Heat oil in skillet. Sauté chicken over high heat.
  3. Add veggies and cook over med-high heat 2-5 minutes.
  4. Add cooked rice, oyster sauce, Thai basil and continue to cook for 1 minute.
  5. Reduce heat and add chili paste or your favourite spice to taste.

 

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