By Rachael Goodwin
Sticky rice with broccoli, squash, chilli and ginger (1 pan)
8 steps
Prep:10minCook:1h
This sticky coconut rice work perfectly with the sharp coriander and lime dressing, with a good contrast from the sweetness of the squash and crunch from the cashews. It doubles up easily if you're feeding more people.
Updated at: Sun, 18 Feb 2024 12:42:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
47
High
Nutrition per serving
Calories784.1 kcal (39%)
Total Fat48.1 g (69%)
Carbs82.3 g (32%)
Sugars2.8 g (3%)
Protein15.6 g (31%)
Sodium1397.9 mg (70%)
Fiber7.1 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
150gbrown basmati rice
1 x 400mltin of coconut milk
1 tablespoonsoy sauce
ginger
2.5 c m, grated
1clove of garlic
300gsquash
peeled and cut into 1cm cubes
300gbroccoli
cut into florets
30gcashews
toasted, to serve
Dressing
Instructions
Step 1
Preheat the oven to 180°C fan/200°C/ gas 6
Step 2
Mix the rice, coconut milk, soy sauce, ginger and garlic in a small roasting tin and top with the squash.
Step 3
Cover tightly with foil, then transfer to the oven and cook for 45 minutes.
Step 4
Top the rice and squash with the broccoli, then re-cover and return to the oven for a final 15 minutes.
Step 5
Pop the cashew nuts into the oven on a small tray to toast at the same time.
Step 6
Mix together the oil, lime juice, soy sauce, ginger, chilli and coriander, adjusting the soy and lime juice to taste.
Step 7
Tip the dressing over the hot broccoli, rice and squash, scatter with the toasted cashews and serve hot.
Step 8
Note: Deseed the chilli if you prefer a less hot dressing
Notes
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