Thai Veggie Rice Bowl

Name: Thai Veggie Rice Bowl with Ginger and Soy topped with crushed peanuts
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 24 Sesame Oil; 150 Basmati Rice; 25 Soy Sauce; 200 Cherry Plum Tomatoes; 15 Honey; 1 Garlic Clove**; 40 Salted Peanuts; 150 Sugar Snap Peas; 1 Lime; 1 Courgette; 1 Ginger; 1 Carrot; 1 Coriander; 1 Lemongrass; 300 Water for the Rice

with Ginger and Soy topped with crushed peanuts

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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?

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 20 minutes

DifficultyMedium

Ingredients

serving amount

Sesame Oil

(Contains: Sesame)

150

Basmati Rice

Soy Sauce

(Contains: Cereals containing gluten, Soya)

200

Cherry Plum Tomatoes

Honey

Garlic Clove**

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

150

Sugar Snap Peas

Lime

Courgette

(May contain traces of: Celery)

Ginger

Carrot

Coriander

Lemongrass

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kcal)667 kcal

Energy (kJ)2791 kJ

Fat26 g

of which saturates4 g

Carbohydrate88 g

of which sugars23 g

Protein22 g

Salt2 g

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

Utensils

•Medium Saucepan

•Bowl

•Grill Pan

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!