|1/2 cup||rice — basmati|
|1/2 cup||coconut milk|
|1||sesame seeds — lightly toasted|
|1||olive oil — or coconut oil|
|250 g||brown mushrooms — roughly chopped|
|3-4||pak choy — roughly chopped|
|2||edamame beans — shelled|
|1 tsp||fresh chillies — chopped|
|1 tsp||fresh ginger — grated|
|sea salt and freshly ground black pepper — to taste|
|to serve — to serve|
|2||spring onions — sliced diagonally|
|1-2||fresh coriander — chopped|
|1||red chilli — thinly sliced|
Add the rice, coconut milk and water to a small saucepan, bring to a boil and then simmer gently until fluffy and cooked through. Add a little extra water along the way
Prepare the dressing by mixing all the ingredients together. Check for seasoning, adjust if necessary and set aside.
Toast the sesame seeds (if they are not already toasted).
Heat the oil in a large pan over medium-high heat. Cook the mushrooms for 3–5 minutes or until golden. Add the pak choy or broccoli
and edamame beans and cook for an additional 2 minutes, then remove from the heat.
To serve, divide the rice between warmed bowls, top with the mushrooms and greens and sprinkle over the chopped spring onions, coriander, chilli and sesame seeds or cashew nuts. Drizzle over the dressing and serve immediately with a few lime wedges on the side.
Reprinted with permission from Sarah Graham. The recipe comes from her new cook book Super Natural, published by Penguin Random House Publishers.
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