Asian Inspired Rice

Name: Asian Inspired Rice with a Coriander Drizzle
Total time: 30 min
Yield: 2
Cuisine: Indonesian
Ingredients: 150 Tenderstem® Broccoli; 24 Sesame Oil; 150 Basmati Rice; 25 Soy Sauce; Red Chilli Flakes; 1 Chilli Flakes; 25 Salted Peanuts; 2 Spring Onion; ½ Lime; 1 Bell Pepper; 1 Vegetable Stock Powder; 1 Ground Turmeric; 1 Ginger; 1 Carrot; 25 Ketjap Manis; 1 Coriander; 300 Water for the Rice

with a Coriander Drizzle

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This Asian Inspired Rice & Coriander Drizzle HelloFresh recipe is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day

Tags:

Plant-based

•Spicy

Allergens:

Sesame

•Cereals containing gluten

•Soya

•Peanut

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

150

Tenderstem® Broccoli

Sesame Oil

(Contains: Sesame)

150

Basmati Rice

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Red Chilli Flakes

Chilli Flakes

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Spring Onion

Lime

Bell Pepper

(May contain traces of: Celery)

Vegetable Stock Powder

Ground Turmeric

Ginger

Carrot

Ketjap Manis

(Contains: Soya)

Coriander

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kcal)609 kcal

Energy (kJ)2548 kJ

Fat21 g

of which saturates3 g

Carbohydrate88 g

of which sugars20 g

Protein17 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Spoon

•Medium Saucepan

•Chopping Board

•Grater

•Knife

Instructions

Heat your oven to 200°C. Pour the water (see ingredient list for amount) into a saucepan over high heat. Stir in the vegetable stock powder and pour in the basmati rice and turmeric. Stir and bring to the boil, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice is cooking, halve the pepper, remove the core and the seeds then thinly slice. Trim the carrot then grate on the coarse side of you grater (no need to peel), peel and grate the ginger. Trim the spring onion then thinly slice. Roughly chop the coriander (stalks and all). Zest and halve the lime.

Pop the tenderstem broccoli onto a roasting tray, drizzle with oil and season with salt and pepper. Roast until tender, 10-12 mins. Meanwhile, heat a drizzle of oil in a large frying pan over a medium high heat. Once hot, add the bell pepper. Stir-fry until the pepper has softened, 5-6 mins,

Add the spring onions, ginger, lime zest, and a tiny pinch of chilli flakes (you can add more later if you want to ramp up the heat!) into the pan with the pepper. Stir together and cook for 1 minute, then pour in the ketjap manis and the soy sauce. Stir together and cook for 2 mins, then remove from the heat.

Mix the coriander with the sesame oil (see ingredients for amount) in a small bowl. Squeeze in half the lime juice and a pinch of pepper and sugar. Mix together. Roughly chop the peanuts.

Fluff up the rice with a fork and stir it into the veggie mixture along with the grated carrot. Serve in bowls with the herby drizzle on top and a sprinkle of peanuts. Scatter some chilli flakes on top if you like things extra spicy! Enjoy!