This nourishing bowl carrot of goodness is filled with clean, seasonal greens, bursting with delicious taste, and can be at the table in 30 minutes flat. Lemongrass infused rice piled excessive with stir-fried veg, seasoned with a killer Asian-style dressing, and crowned with crunchy peanuts and chopped fresh coriander. What’s not to like?
Ingredients
1 unit(s) Lemongrass
150 grams Basmati Rice
1 unit(s) Courgette
1 unit(s) Carrot
1 bunch(es) Coriander
1 punnet(s) Cherry Tomatoes
1 unit(s) Ginger
1 unit(s) Garlic
1 unit(s) Lime
1 sachet Soy Sauce
(contains gluten, Soya)
1 sachet Honey
¾ sachet Sesame Oil
(ContainsSesame)
1 bag(s) Salted Peanuts
(contains peanuts)
1 pack(s) Sugar Snap Peas
Instructions
1 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 flavor. 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.
2 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.
3 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.
4 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.
5 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
6 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!
Ingredients
1 unit(s) Lemongrass
150 grams Basmati Rice
1 unit(s) Courgette
1 unit(s) Carrot
1 bunch(es) Coriander
1 punnet(s) Cherry Tomatoes
1 unit(s) Ginger
1 unit(s) Garlic
1 unit(s) Lime
1 sachet Soy Sauce
(contains gluten, Soya)
1 sachet Honey
¾ sachet Sesame Oil
(ContainsSesame)
1 bag(s) Salted Peanuts
(contains peanuts)
1 pack(s) Sugar Snap Peas
Instructions
1 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 flavor. 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.
2 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.
3 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.
4 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.
5 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
6 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!
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