Indonesian Inspired Rice

Name: Indonesian Inspired Rice with Red Peppers, Peanuts and a Coriander Drizzle
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 Bell Pepper; 150 Green Beans; 150 Basmati Rice; 50 Soy Sauce; 1 Ground Turmeric; 25 Salted Peanuts; 2 Spring Onion; 1 Lime; ½ Vegetable Stock Powder; 1 Ginger; 1 Carrot; 25 Ketjap Manis; 1 Chilli Flakes; ½ Coriander; 2 Olive Oil; 300 Water for the Rice

with Red Peppers, Peanuts and a Coriander Drizzle

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A rainbow of fresh vibrant colours, fragrance and flavours. Fluffy rice, green beans, red peppers and carrots made spicy with chilli flakes, ginger and lime zest and balanced with sweet ketjap manis and topped with coriander, peanuts and soy sauce. A vegetarian feast.

Allergens:

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

Bell Pepper

150

Green Beans

150

Basmati Rice

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Ground Turmeric

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Spring Onion

Lime

Vegetable Stock Powder

Ginger

Carrot

Ketjap Manis

(Contains: Soya)

Chilli Flakes

Coriander

Not included in your delivery

Olive Oil

300

Water for the Rice

Nutritional information

Energy (kcal)543 kcal

Energy (kJ)2272 kJ

Fat16 g

of which saturates3 g

Carbohydrate83 g

of which sugars19 g

Protein16 g

Salt5 g

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

Utensils

•Medium Saucepan

•Chopping Board

•Grater

•Knife

•Grill Pan

•Bowl

Instructions

Pour the water (see ingredients list for amount) into a large saucepan over a medium- high heat. Stir in the stock pot and pour in the basmati rice and turmeric. Stir and bring to the boil, reduce the heat to medium-low and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

While the rice is cooking, trim the stalky tops from the green beans and chop them into three pieces. Halve, then remove the core from the red pepper and thinly slice. Top and tail and coarsely grate the carrot (no need to peel), peel and finely grate the ginger. Remove the root and thinly slice the spring onion. Roughly chop the coriander (stalks and all). Zest the lime then cut in half.

Heat a drizzle of oil in a frying pan over a medium-high heat. Once hot, add the green beans and red pepper. Stir-fry for 5-6 mins or until the pepper has softened and the beans are slightly charred.

Add the spring onion, 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. Stir together and cook for 1 minute, then pour in the ketjap manis and half the soy sauce. Stir together and cook for 2 mins, then remove from the heat.

Mix the coriander with the olive oil (see ingredients for amount) in a small bowl. Squeeze in half the lime juice, the remaining soy sauce, a grind of pepper and a pinch of sugar (if you have some). Mix together.

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 poured over and a sprinkling of peanuts. Scatter some chilli flakes on top if you like things extra spicy! Enjoy!