Peanut Butter Spice Rice BOSH!.png

Peanut Butter Spice Rice

  • Simple
  • 0:25 m
  • 24 ingredients

This is a refreshed version of a dish called "Nice Spice Rice" from our first book BOSH!. It’s a lovely recipe that's bursting with texture, flavour and super healthy veggies. One for your weekly recipe repertoire, for sure!

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Serves: 4

Ingredients

For the veg

  • 80g tenderstem broccoli
  • 100g kale or cavolo nero leaves (on the stalk)
  • 10g coriander leaves
  • 120g smooth peanut butter
  • 4 spring onions
  • 80g baby corn
  • 1 tbsp toasted sesame oil
  • 2 garlic cloves
  • 60g asparagus
  • 3 tbsp water
  • 1 red chilli

For the stir-fry

  • 1 ½ tbsp maple syrup
  • 4 tbsp light soy sauce
  • 1 tbsp chilli oil
  • 500g cooked basmati rice - or 2 x 250g microwavable basmati rice
  • 2 inches of ginger
  • 4 tbsp crispy onions

To serve

  • Sriracha to taste
  • dried chilli flakes to taste
  • 4 tbsp mixed seeds
  • coriander leaves
  • reserved chilli slices
  • pinch white pepper
  • 1 red pepper
  • 2 limes

Before you start

Wok

Step 1

Prepare the ingredients

  • Peel and grate the garlic and ginger
  • Trim and finely slice the chilli (deseed if you don’t like loads of heat)
  • Trim and finely slice the spring onions
  • Trim the asparagus and babycorn and cut into 1cm rounds
  • Halve, core and cut the red pepper into 1cm chunks
  • Trim the sugar snap peas/mangetout and tenderstem broccoli and cut into 1cm pieces
  • Remove and discard any woody stalks of the kale/cavolo nero and shred the leaves
  • Finely chop the coriander (stalks and all), reserving a few whole for garnish
  • Mix the peanut butter with the water to loosen slightly

Ingredients

  • 80g tenderstem broccoli
  • 100g kale or cavolo nero leaves (on the stalk)
  • 10g coriander leaves
  • 120g smooth peanut butter
  • 4 spring onions
  • 80g baby corn
  • 2 garlic cloves
  • 60g asparagus
  • 3 tbsp water
  • 1 red chilli

Step 2

Start the rice

  • Warm the coconut oil and sesame oil in the wok over medium heat
  • Add the garlic and ginger and stir for 1 minute
  • Add the chilli (reserving a few slices for garnish) and spring onion and fry for 1 minute
  • Add the maple syrup and soy sauce and simmer for 2 minutes

Ingredients

  • 1 ½ tbsp maple syrup
  • 4 tbsp light soy sauce
  • 1 tbsp chilli oil
  • 1 tbsp toasted sesame oil
  • 500g cooked basmati rice - or 2 x 250g microwavable basmati rice
  • 2 inches of ginger

Step 3

Add the remaining vegetables and sauce

  • Add the asparagus, baby corn and red pepper, stir to coat and simmer for 1 minute
  • Add the sugar snap peas/mangetout and tenderstem broccoli, stir to coat and simmer for 1 minute
  • Add the diluted peanut butter and stir to combine until thick and sticky in the pan, loosening with a splash more water if necessary
  • Add the kale/cavolo nero and stir until wilted
  • Add the rice to the pan and gently fold until well mixed

Step 4

Time to serve

  • Add the coriander to the pan and mix in
  • Add sriracha, dried chilli flakes, pinch white pepper and lime juice to taste
  • Spoon the peanut butter spiced rice into serving bowls, then dress with more sriracha, reserved coriander leaves, crispy onions, mixed seeds, chilli slices and a lime wedge

Ingredients

  • Sriracha to taste
  • dried chilli flakes to taste
  • 4 tbsp mixed seeds
  • coriander leaves
  • reserved chilli slices
  • pinch white pepper
  • 1 red pepper
  • 2 limes
  • 4 tbsp crispy onions
Brand new

Say hello to BOSH! Ready Meals now at Tesco.

Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

Shop Now

BOSH! Ready Meals
Available at Tesco