All in one sticky rice with broccoli, squash, chilli and ginger

Name: All in one sticky rice with broccoli, squash, chilli and ginger
Cuisine: Asian
Ingredients: 150g jasmine rice; 1 tin of coconut milk; 1 tbsp soy sauce; 2.5cm ginger, grated; 1 clove of garlic; 300g squash, peeled and cut into 1cm cubes; 300g broccoli, cut into florets; 30g toasted cashews, to serve; 2 tbsp sesame oil; 0.5 lime; 2 tbsp soy sauce; 1 red chilli, finely chopped; 20g fresh coriander, finely chopped

6 steps

The Green Roasting Tin - Rukmini Iyer Page 106

Updated at: Wed, 16 Aug 2023 16:42:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories425.3 kcal (21%)

Total Fat26.6 g (38%)

Carbs43.5 g (17%)

Sugars1.7 g (2%)

Protein7.8 g (16%)

Sodium699.8 mg (35%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspsoy sauce

300gsquash

peeled and cut into 1cm cubes

300gbroccoli

cut into florets

30gcashews

toasted, to serve

2 Tbspsesame oil

0.5lime

2 Tbspsoy sauce

1red chilli

finely chopped

20gfresh coriander

finely chopped

Instructions

Step 1

1. Preheat the oven to 180C fan/200C/gas 6.

Step 2

2. Mix the rice, coconut milk, soy sauce, ginger and garlic in a small roasting tin and top with the squash. Cover tightly with foil, then transfer to the oven and cook for 45 minutes.

Step 3

3. Top the rice and squash with the broccoli, then re-cover and return to the oven for a final 15 minutes. Pop the cashew nuts into the oven on a small tray to toast at the same time.

Step 4

4. Mix together the oil, lime juice, soy sauce, ginger, chilli and coriander, adjusting the soy and lime juice to taste.

Step 5

5. Tip the dressing over the hot broccoli, rice and squash, scatter with the toasted cashews and serve hot.

Step 6

Note: Deseed the chilli if you prefer a less hot dressing.