Asian Courgette over garlic rice
with a cucumber and edamame salad- Tarwe
- Cashewnoten
- Noten
- Soja
- Gluten
- Sesamzaad
- Sesamzaad
- Gluten
- Pinda's
- Noten
- May contain traces of allergens
- Macadamianoten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
- Cashewnoten
- Selderij
Ingredients
75 g
Jasmine rice
½ piece
Courgette
1 piece
Garlic
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Noten, Macadamianoten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
20 milliliters
Reduced salt soy sauce
(Contains: Tarwe, Soja, Gluten)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
½ bunch
Scallions
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Pinda's, Noten, Macadamianoten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten, Cashewnoten)
50 g
Edamame
(Contains: Soja)
½ piece
Persian cucumber
5 g
Fresh coriander
(May be present: Selderij)
½ piece
Lime
Not included in your delivery
¾ tablespoon
Olive oil
½ tablespoon
Sambal
1 tablespoon
Honey [or plant-based alternative]
1 tablespoon
White wine vinegar
½ teaspoon
Sugar
120 milliliters
Water
to taste
Salt and pepper
¼ piece
Low sodium vegetable stock cube
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or sauce pan and add the stock cube (see pantry for amount). Cook the rice for 12 - 15 minutes, then drain and set aside.
- Cut the courgette lengthwise in half.
- Heat a drizzle of olive oil large frying pan over medium high heat. Place the courgette cut side down and cook for 3 - 4 minutes.
- Then turn, add a splash of water, cover with the lid and cook the skin for 3 more minutes or until done. Repeat in batches if necessary. Set aside on a plate.
- In the meantime, cut the cucumber in thin rounds.
- Finely chop the scallions and separate the white part from the greens.
- Roughly chop the coriander. Cut the lime into 6 wedges.
- Crush or mince the garlic.
- In a salad bowl add half of the soy sauce, the sesame oil, lime juice of 1 wedge per person, white wine vinegar and sugar. Mix to combine.
- Add the cucumber, the edamame, the green parts of the scallions and half of the coriander. Season with salt and pepper.
- Heat a light drizzle of olive oil in a small pot or sauce pan on medium-heat. Add the garlic and white parts of the scallions, fry for 1minute. Then add the remaining soy sauce, honey and sambal. Mix to combine and simmer on low-heat for 30 seconds - 1 minute or until it gets a syrupy.
- Mix the lime juice of 1 wedge per person through the rice.
- Serve the rice in deep plates topped with the courgette and drizzle the sauce on top.
- Garnish with the remaining coriander, chopped cashews and crispy onions. Serve the cucumber-edamame salad on the side.
- Garnish the salad with the sesame seeds.
