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!

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