
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!
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