THAI BROCCOLI RECIPES RECIPES

Name: Thai broccoli rice
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: serves 4 (or 6 as a side)
Cuisine: British
Ingredients: 100g salted peanuts; 1 head of broccoli , cut into florets and the stem cut in half; 2 tbsp olive oil; 1 red onion , finely diced; 1 garlic clove , crushed; 1 tbsp grated ginger; 1 medium red chilli , deseeded and finely diced; ½ small red cabbage , shredded; 1 red pepper , deseeded and sliced into strips; small pack coriander , roughly chopped; zest and juice 1 lime; 2 tbsp tamari; ½ tbsp golden caster sugar; 2 tbsp olive oil

THAI BROCCOLI RICE RECIPE - BBC GOOD FOOD

Thai broccoli rice recipe - BBC Good Food image

Replacing rice with broccoli that's been blitzed to grains makes a colourful and healthy, quick-cook vegetarian meal

Provided by Georgina Fuggle

Categories Dinner, Lunch, Main course, Side dish

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield serves 4 (or 6 as a side)

Number Of Ingredients 14

Ingredients

100g salted peanuts
1 head of broccoli , cut into florets and the stem cut in half
2 tbsp olive oil
1 red onion , finely diced
1 garlic clove , crushed
1 tbsp grated ginger
1 medium red chilli , deseeded and finely diced
½ small red cabbage , shredded
1 red pepper , deseeded and sliced into strips
small pack coriander , roughly chopped
zest and juice 1 lime
2 tbsp tamari
½ tbsp golden caster sugar
2 tbsp olive oil

Steps:

Heat a frying pan over a medium heat 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 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 mins until al dente. Transfer to a large bowl and add the red cabbage, red 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 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.

Nutrition Facts : Calories 380 calories, FatContent 26 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 11 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.4 milligram of sodium

EASY THAI RECIPES - OLIVEMAGAZINE

Easy Thai recipes - olivemagazine image

Create a Thai-style feast at home with our recipes, from fragrant green curries to veggie noodles and classic pad Thai

Provided by OLIVEMAGAZINE.COM

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VEGETARIAN PAD THAI | JAMIE OLIVER VEGETARIAN RECIPES

From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 593 calories per serving

1. Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil.
2. Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl.
3. Peel the garlic and bash to a paste with the tofu, add 1 teaspoon of sesame oil, 1 tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
4. Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour).
5. Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.
6. Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes. Trim the lettuce, click apart the leaves and place a few in each bowl.
7. Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.

See details

VEGETARIAN PAD THAI | JAMIE OLIVER VEGETARIAN RECIPES

From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 593 calories per serving

1. Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil.
2. Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl.
3. Peel the garlic and bash to a paste with the tofu, add 1 teaspoon of sesame oil, 1 tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
4. Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour).
5. Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.
6. Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes. Trim the lettuce, click apart the leaves and place a few in each bowl.
7. Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.

See details

THAI BROCCOLI RICE RECIPE - BBC GOOD FOOD

Replacing rice with broccoli that's been blitzed to grains makes a colourful and healthy, quick-cook vegetarian meal
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Lunch, Main course, Side dish
Cuisine British
Calories 380 calories per serving

To make the dressing, whisk the lime zest and juice, tamari, sugar and 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.

See details

EASY THAI RECIPES - OLIVEMAGAZINE

Create a Thai-style feast at home with our recipes, from fragrant green curries to veggie noodles and classic pad Thai
From olivemagazine.com
Cuisine Thai

See details

VEGETARIAN PAD THAI | JAMIE OLIVER VEGETARIAN RECIPES

From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 593 calories per serving

1. Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil.
2. Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl.
3. Peel the garlic and bash to a paste with the tofu, add 1 teaspoon of sesame oil, 1 tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
4. Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour).
5. Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.
6. Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes. Trim the lettuce, click apart the leaves and place a few in each bowl.
7. Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.

See details

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