Thai broccoli rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- serves 4 (or 6 as a side)
Skip to ingredients
- 100g salted peanuts
- 1 head of broccolicut into florets and the stem cut in half
- 2 tbsp olive oil
- 1 red onionfinely diced
- 1 garlic clovecrushed
- 1 tbsp grated ginger
- 1 medium red chillideseeded and finely diced
- ½ small red cabbageshredded
- 1 red pepperdeseeded and sliced into strips
- small pack corianderroughly chopped
For the dressing
Nutrition: per serving
- kcal380low
- fat26g
- saturates4g
- carbs10g
- sugars1g
- fibre11g
- protein15g
- salt1.4g
Method
step 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.
step 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.
step 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.
