Thai Veggie Rice Bowl
with Ginger and Soy topped with crushed peanuts
This nourishing bowl of goodness is packed with fresh, seasonal vegetables, bursting with delicious flavour, and will be on the table in 30 minutes flat. Lemongrass infused rice piled high with stir fried veg, seasoned with a killer asian-style dressing, and topped with crunchy peanuts and chopped fresh coriander. What’s not to love?
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.
Ingredients
24
Sesame Oil
(Contains Sesame)
150
Basmati Rice
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
200
Cherry Plum Tomatoes
15
Honey
1
Garlic Clove
40
Salted Peanuts
(Contains Peanut May contain Nuts)
150
Sugar Snap Peas
1
Lime
1
Courgette
(May contain Celery)
1
Ginger
1
Carrot
1
Coriander
1
Lemongrass
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. Bash the lemongrass with the bottom of a pan to release its flavour. When boiling, stir in the rice and lemongrass, lower the heat to medium, add a pinch of salt and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. tTIP: The rice will finish cooking in its own steam.
Meanwhile, trim the ends from the courgette. Halve it lengthways and then cut each half into four long strips. Cut the thin strips in half so as you have batons. Trim, peel and grate the carrot. Roughly chop the coriander (keep the leaves and stalks separate). Halve the cherry tomatoes. Peel and grate the ginger and garlic (or use a garlic press). Keep to one side. Cut the lime in half.
IIn a small bowl, combine the soy sauce with the honey, half the ginger and the coriander stalks. Squeeze in the juice of the lime and add half of the sesame oil. Mix well. Taste and add some sugar if it needs a little more sweetness and add more sesame oil if you like things nutty! Roughly chop the peanuts.
Heat a splash of oil in a large frying pan or wok over high heat. Stir-fry the courgette until tender, 4-5 mins. Add the sugar snap peas and stir-fry for another 3 mins. Add the garlic and remaining ginger, cook for a minute then remove from the heat. Stir in the cherry tomatoes and pour over half of the dressing. Get ready to serve.
When the rice is cooked, remove the lemongrass and fluff it up with a fork. Season to taste with salt. Mix through the grated carrot and half the coriander leaves. Share between your bowls
Mix the remaining coriander leaves through the veggies and then spoon on top of the rice. Pour over on the sauce from the pan and the remaining dressing. Finish with a sprinkling of the peanuts. Enjoy!
