Sticky Gochujang Carrots and Coconut Rice Bake
This is the easiest rice that you'll ever make. No, seriously - ready in under 40 minutes this coconut rice bake is topped with sticky gochujang carrots and an asian salad for a hit of freshness. We've cooked the rice in coconut milk in order to get a creamy rich flavour as well as white miso for a hit of umami. Topped with rainbow baby carrots roasted to sticky perfection and glazed in a rich gochujang sauce - check out the recipe below!
Serves
Ingredients
For the Rice
<item-todo-done>300g Jasmine rice<item-todo-done><item-todo-done>1 x 400g can of chickpeas<item-todo-done><item-todo-done>100ml vegetable stock<item-todo-done><item-todo-done>1 tbsp white miso<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>400ml coconut milk<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>15g ginger<item-todo-done>
For the carrots
<item-todo-done>500g carrots - (baby rainbow)<item-todo-done><item-todo-done>2 tbsp gochujang paste<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>1 tbsp sesame oil<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp sesame seeds<item-todo-done>
For the Edamame Yoghurt
<item-todo-done>200g coconut yoghurt<item-todo-done><item-todo-done>100g edamame beans<item-todo-done><item-todo-done>15g coriander leaves<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 spring onion<item-todo-done>
Before you start
Oven 190C | Baking dish
Prepare the rice
- Rinse the rice until the water runs clear
- Drain the chickpeas
- Peel and grate the ginger
- Place the rice and chickpeas in a baking dish
- Whisk the butter and miso into the vegetable stock to combine, then add the coconut milk, soy sauce and ginger
- Pour over the rice and mix to coat
Assemble and bake
- Trim the top of the carrots and slice in half lengthways
- In a large bowl, mix the gochujang, soy sauce, maple syrup, sesame and olive oil
- Add the carrots to the bowl and toss to coat
- Lay the carrots over the rice mix and sprinkle over the sesame seeds
- Bake for 30 minutes until the rice and carrots cooked through
Make the edamame yoghurt
- Pick the coriander leaves
- Zest and juice the lime
- Slice the spring onion
- Slice the red chilli
- Place the yoghurt, half the edamame and half the coriander in a blender
- Blend until smooth and drizzle over the carrots
- Top with the remaining edamame, coriander leaves, spring onion and chilli