Peanut Butter Spice Rice
This is a refreshed version of a dish called "Nice Spice Rice" from our first book BOSH!. It’s a lovely recipe that's bursting with texture, flavour and super healthy veggies. One for your weekly recipe repertoire, for sure!
Serves
Ingredients
For the veg
<item-todo-done>80g tenderstem broccoli<item-todo-done><item-todo-done>100g kale or cavolo nero leaves (on the stalk)<item-todo-done><item-todo-done>10g coriander leaves<item-todo-done><item-todo-done>120g smooth peanut butter<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done>80g baby corn<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>60g asparagus<item-todo-done><item-todo-done>3 tbsp water<item-todo-done><item-todo-done>1 red chilli<item-todo-done>
For the stir-fry
<item-todo-done>1 ½ tbsp maple syrup<item-todo-done><item-todo-done>4 tbsp light soy sauce<item-todo-done><item-todo-done>1 tbsp chilli oil<item-todo-done><item-todo-done>500g cooked basmati rice - or 2 x 250g microwavable basmati rice<item-todo-done><item-todo-done>2 inches of ginger<item-todo-done><item-todo-done>4 tbsp crispy onions<item-todo-done>
To serve
<item-todo-done> Sriracha to taste<item-todo-done><item-todo-done> dried chilli flakes to taste<item-todo-done><item-todo-done>4 tbsp mixed seeds<item-todo-done><item-todo-done> coriander leaves<item-todo-done><item-todo-done> reserved chilli slices<item-todo-done><item-todo-done> pinch white pepper<item-todo-done><item-todo-done>1 red pepper<item-todo-done><item-todo-done>2 limes<item-todo-done>
Before you start
Wok
Prepare the ingredients
- Peel and grate the garlic and ginger
- Trim and finely slice the chilli (deseed if you don’t like loads of heat)
- Trim and finely slice the spring onions
- Trim the asparagus and babycorn and cut into 1cm rounds
- Halve, core and cut the red pepper into 1cm chunks
- Trim the sugar snap peas/mangetout and tenderstem broccoli and cut into 1cm pieces
- Remove and discard any woody stalks of the kale/cavolo nero and shred the leaves
- Finely chop the coriander (stalks and all), reserving a few whole for garnish
- Mix the peanut butter with the water to loosen slightly
**Start the rice **
- Warm the coconut oil and sesame oil in the wok over medium heat
- Add the garlic and ginger and stir for 1 minute
- Add the chilli (reserving a few slices for garnish) and spring onion and fry for 1 minute
- Add the maple syrup and soy sauce and simmer for 2 minutes
**Add the remaining vegetables and sauce **
- Add the asparagus, baby corn and red pepper, stir to coat and simmer for 1 minute
- Add the sugar snap peas/mangetout and tenderstem broccoli, stir to coat and simmer for 1 minute
- Add the diluted peanut butter and stir to combine until thick and sticky in the pan, loosening with a splash more water if necessary
- Add the kale/cavolo nero and stir until wilted
- Add the rice to the pan and gently fold until well mixed
Time to serve
- Add the coriander to the pan and mix in
- Add sriracha, dried chilli flakes, pinch white pepper and lime juice to taste
- Spoon the peanut butter spiced rice into serving bowls, then dress with more sriracha, reserved coriander leaves, crispy onions, mixed seeds, chilli slices and a lime wedge