Golden Rice Pilaf with Broccolini, Edamame & Thai Basil
with serundeng-style topping & Romano beans
Pilaf refers to a specific method of cooking rice, wherein the grains are first toasted with aromatics and spices before being cooked in stock. As a result, the grains become fluffy and separated, rather than mushy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Pre-cut Romano beans
75 g
Basmati rice
½ sachet(s)
Yellow curry spices
50 g
Broccolini
10 g
Desiccated coconut
(May be present: Noten, Sesamzaad, Pinda's)
5 g
Ginger paste
1 piece
Garlic
5 g
Thai basil
25 g
Edamame
(Contains: Soja)
20 g
Salted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad, Walnoten, Paranoten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
½ piece
Onion
½ piece
Yellow carrot
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
Not included in your delivery
250 milliliters
Low sodium vegetable stock
½ tablespoon
[Reduced salt] soy sauce
1 tablespoon
Olive oil
1 teaspoon
Extra virgin olive oil
1 teaspoon
Sambal
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Grate the carrot.
- Heat a drizzle of olive oil in a deep frying pan over medium heat. Fry the onion with the ginger paste and the sambal for 2 minutes.
- Add the garlic, the yellow curry spices and the curry powder and fry for 1 minute.
- Stir in the rice, then add the stock and bring to a boil.
- Reduce the heat to medium-low and allow to cook gently for 15 – 18 minutes, covered, stirring regularly.
- Heat a clean frying pan over high heat. Toast the peanuts and the coconut until golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over high heat. Fry the carrot, Romano beans and broccolini for 3 - 4 minutes or until evenly browned.
- Deglaze with the soy sauce and a splash of water, then cover with the lid.
- Allow to stew for 4 - 5 minutes over medium-low heat, or until the vegetables are done.
- Meanwhile, chop the Thai basil into ribbons.
- Serve the pilaf on deep plates.
- Top with the edamame and the vegetables. Drizzle with the extra virgin olive oil.
- Garnish with the Thai basil and the toasted nuts.
