A fresh and crisp meal

Fixings

Rice:

3 mugs water

1 glass in length grain dark colored rice

1/2 teaspoon salt

Dressing:

1 lime, squeezed

2 tablespoons olive oil

1 tablespoon sesame oil

1 tablespoon dried Thai basil

1 teaspoon minced hot chile pepper

Vegetables:

2 tablespoons sesame seeds

1/2 (8 ounce) bundle snow peas

1 glass cooked chickpeas, depleted

1/2 (16 ounce) bundle firm tofu, cut into strips

16 infant corn, cut into chomp estimated pieces

1 glass ground carrots

1 little green ringer pepper, diced

2 green onions, cut on the corner to corner

2 tablespoons hacked crisp cilantro

Consolidate water, darker rice, and salt in a weight cooker. Close and secure the cover; convey to high weight as indicated by producer's directions. Cook for 10 minutes. Discharge weight normally as indicated by maker's guidelines. Deplete any outstanding water and exchange rice to a vast bowl.

Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a little bowl to make dressing.

Toast sesame seeds in a nonstick skillet over medium-low warmth, blending infrequently, until uniformly seared and fragrant, around 5 minutes. Exchange to a bowl.

Cook and mix snow peas in a similar skillet until splendid green, 3 to 5 minutes. Expel from warmth and let cool.

Mastermind snow peas, chickpeas, tofu, child corn, carrots, and green ringer pepper over the dark colored rice. Shower dressing over the whole bowl; hurl to blend. Sprinkle toasted sesame seeds to finish everything. Topping with green onions and cilantro.