Nice Spice Rice
This simple veggie dish is a regular late-night meal in the BOSH! Studio. It's a healthy, colourful, delicious and super easy vegan recipe with a salty, sweet, nutty flavour and an incredible number of healthy veg. Make enough for leftovers, you'll be sad when it's all gone. A great idea if you're trying to think up a speedy vegan lunch idea.
Serves
Ingredients
For the rice
<item-todo-done>1 tbsp coconut oil<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>500g cooked basmati rice<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done>100g kale<item-todo-done><item-todo-done>2 garlic cloves large<item-todo-done><item-todo-done>5cm piece of fresh ginger<item-todo-done><item-todo-done>1 large red chilli<item-todo-done><item-todo-done>5 spring onions<item-todo-done><item-todo-done>25ml maple syrup<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>60g small asparagus shoots<item-todo-done><item-todo-done>80g sugar snap peas<item-todo-done><item-todo-done>80g sprouting broccoli<item-todo-done><item-todo-done>30ml water<item-todo-done><item-todo-done>120g smooth peanut butter - thinner is better for this<item-todo-done><item-todo-done>80g baby corn<item-todo-done>
To serve
<item-todo-done>1 lime<item-todo-done><item-todo-done> Sriracha sauce<item-todo-done><item-todo-done>20g coriander leaves<item-todo-done><item-todo-done>4 tbsp light soy sauce<item-todo-done>
Before you start
Wok on a medium heat
Prep the vegetables
- Chop the kale and coriander and set aside
- Peel and finely slice the garlic
- Peel the ginger by scraping off the skin with a spoon and finely slice
- Rip the stem from the chilli then cut it in half lengthways and remove the seeds if you prefer a milder flavour
- Finely chop the chilli and spring onions
- Cut the pepper in half and cut out the stem and seeds, then cut into bite-sized chunks along with the rest of the vegetables
Infuse the oil
- Add the coconut oil to the wok and stir until melted
- Add the toasted sesame oil and let it infuse into the coconut oil
- Add the garlic and ginger and stir them around for 1–2 minutes, until the ginger looks like it’s begun to froth
Cook the vegetables
- Add the chopped chilli and spring onions and stir until the onions have softened
- Pour in the maple syrup and soy sauce and stir
- Add the corn, asparagus and red pepper and stir for roughly 1 minute
- Throw in the sugar snap peas and broccoli and stir for another minute
- Add the peanut butter and water to the pan and stir until all the vegetables are well covered
- Finally, add the kale and stir until it is slightly wilted
- Taste and season with salt if necessary
- Turn the heat down to low
Finish and serve
- Add the rice to the wok and fold it into the vegetables for 2 minutes
- Sprinkle over the coriander and briefly stir through
- Serve immediately with wedges of fresh lime and sriracha sauce on the side, if using