Thai Broccoli Rice
- Ready in: 35 minutes
- Serves: 4
- Complexity: very easy
- kcal: 380
- 100 g salted peanuts
- 1 head of broccoli, cut in florets & stem cut in ½
- 2 tbsp rice bran oil
- 1 red onion, finely diced
- 1 garlic clove, crushed
- 1 tbsp grated ginger
- 1 red chilli, deseeded & finely diced
- ½ small red cabbage, shredded
- ¼ tsp SIDS CRAZY SALT
- 1 orange pepper, deseeded & sliced in strips
- small pack coriander, roughly chopped
- zest & juice 1 lime
- 2 tbsp tamari
- ½ tbsp caster sugar
- 2 tbsp EV olive oil
Heat a frying pan and add the peanuts. Toast evenly, regularly shaking the pan, then remove and set aside. Put the broccoli in a food processor and pulse until it looks like green couscous grains. Empty into a large bowl and set aside.
Heat the rice bran oil in a large frying pan and fry the onion, garlic, ginger and chilli until soft and aromatic. Add the broccoli rice to the pan and mix through, making sure everything is well coated. Sauté for 3-4 minutes until al denté. Transfer to a large bowl and add the cabbage, SIDS CRAZY SALT, pepper, half the coriander and half the toasted peanuts. Mix to combine.
To make the dressing, whisk the lime zest and juice, tamari, sugar and olive oil together until combined. Toss the dressing through the broccoli rice and transfer to a serving bowl or individual bowls. To serve, garnish with the remaining coriander and peanuts.