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Greens with coconut rice and Asian spice (Serves 2)

August 3, 2018

I never knew I would enjoy veggies so much, and look forward to them when I am having one of my meat free weeks.  A little creativity with flavours and you can make them work so well.  Just as my salads, I do like my colourful plates and I am using what’s in season at the moment.  Silver beet has definitely become my best friend this year.  I can’t get enough of it. 

 

Ingredients:

 

  • 4 x coloured silver beet leaves,

  • Large handful of French beans,

  • ½ cup of sweet peas,

  • 3 x baby bok choi

  • 1 x large carrot,

  • 6 x broccolini,

  • 4 x handfuls of spinach,

  • 1 x smashed garlic clove,

  • 1000ml veggie stock,

  • 1 cup of Jasmin rice,

  • 1 cup of light coconut milk,

  • 1 cup of water,

  • 1 tsp of fresh ginger,

  • 1 x juice of a lime, 

  • 2 x tbsps. of soy sauce,

  • Splash of rice wine (mirin),

  • ½ tsp of chilli,

  • 1 x garlic clove

  • 1 tsp of sesame oil,

  • 1 tbsp. of coriander leaves,

  • Salt and pepper (to taste).

 

Method:

 

  1. Place the jasmine rice into a pan, and add the coconut milk, water and seasoning and bring to a rapid boil.  When it starts to boil, turn heat to medium, place the lid on the pan and allow cooking for 10 minutes.  Do not lift the lid,

  2. In a blender (pestle and mortar or a small food mixer) add the chilli, garlic, sesame oil, ginger, garlic, rice wine, lime and soy sauce and pulse until smooth.  Then add the chopped coriander and set aside until later,

  3. In another pan, add the 1000ml veggie stock with the smashed garlic and bring to a boil,

  4. Chop up the silver beet, beans, broccoli and the carrot. Set your timer for 6 minutes and add the harder vegetables first. Add the carrots, broccoli and beans first.  At 4 minutes add the sweet peas and bok choi. At 3 minutes add the silver beet, at 1 minute add the spinach and then pop the lid onto the pan and switch off the heat,

  5. Drain the veggies and make sure to shake off any excess water, then add back into the pan with the fresh dressing and combine,

  6. Fluff the rice and plate 1 to 2 ladles of rice in a plate and top with the vegetables,

  7. Best eaten with chopsticks if you can handle it.

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