Tenderstem broccoli satay with wild rice

A 25 minute vegan supper, ideal for midweek meals in a hurry. For a little extra crunch, try scattering some crispy fried onions over the top along with the peanuts. Prepare 10 minutes | Cook 15 minutes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Serves 2

Step 2

Heat a large non-stick frying pan over a medium-high heat. Trim the broccoli ends and halve the stems lengthways (unless particularly skinny). Add to the frying pan with a splash of water and cover with a lid. Cook for 7-8 minutes, uncovering and pressing down well a few times with a fish slice, and turning the broccoli pieces every now and then, until tender and charred.

Step 3

Meanwhile, make the satay sauce. Put the coconut cream in a small saucepan with the remaining sauce and 1 tbsp water. Heat until just coming to a simmer. Take off the heat and set aside.

Step 4

Heat the rice according to pack and divide between plates. Top with the broccoli, then spoon over the dressing. Scatter with the chilli and peanuts; serve at once.

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