Thai broccoli rice

Prep: 25 mins Cook: 10 mins

Easy

serves 4 (or 6 as a side)

Replacing rice with broccoli that's been blitzed to grains makes a colourful and healthy, quick-cook vegetarian meal 

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal380
  • fat26g
  • saturates4g
  • carbs15g
  • sugars13g
  • fibre11g
  • protein15g
  • salt1.4g
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Ingredients

  • 100g salted peanuts
  • 1 head of broccoli, cut into florets and the stem cut in half
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, finely diced
  • 1 garlic clove, crushed
  • 1 tbsp grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 medium red chilli, deseeded and finely diced
  • ½ small red cabbage, shredded
  • 1 red pepper, deseeded and sliced into strips
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • small pack coriander, roughly chopped

For the dressing

  • zest and juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp tamari
    Tamari

    Tamari

    tam-aree

    Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…

  • ½ tbsp golden caster sugar
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Heat a frying pan over a medium heat and add the peanuts. Toast evenly, regularly shaking the pan, then remove and set aside. Put the broccoli in a food processor and pulse until it looks like green couscous grains. Empty into a large bowl and set aside.

  2. Heat the oil in a large frying pan and fry the onion, garlic, ginger and chilli until soft and aromatic. Add the broccoli rice to the pan and mix through, making sure everything is well coated. Sauté for 3-4 mins until al dente. Transfer to a large bowl and add the red cabbage, red pepper, half the coriander and half the toasted peanuts. Mix to combine.

  3. To make the dressing, whisk the lime zest and juice, tamari, sugar and oil together until combined. Toss the dressing through the broccoli rice and transfer to a serving bowl or individual bowls. To serve, garnish with the remaining coriander and peanuts.

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Comments (2)

Heyer26's picture
5

Absolutely delicious! Followed the recipe to the letter and enjoyed every mouthful - will definitely be making again.

hilbee's picture
5

This was awesome and so colourful. Really good lunch salad or light meal in its own right.
Tip is not to try and blitz the whole broccoli in one go. Well worth the effort of all the slicing and dicing.

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