W44 - Veggie, Super Quick 15 min - No Protein - Rice - No Cheese - try to use EID: Precut Broad Beans
romano Beans, edamame and roasted coconut
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.
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
100 gram
Gesneden snijbonen
75 gram
Basmatirijst
½ zakje(s)
Gele currykruiden
50 gram
Bimi broccoli
10 gram
Kokosrasp
(Kan bevatten: Noten, Sesamzaad, Pinda's)
5 gram
Gemberpuree
1 stuk(s)
Knoflookteen
5 gram
Thais basilicum
25 gram
Sojabonen
(Bevat: Soja)
20 gram
Gezouten pinda's
(Bevat: Pinda's Kan bevatten: Noten, Sesamzaad)
½ stuk(s)
Ui
¼ stuk(s)
Rode peper
½ stuk(s)
Gele wortel
Zelf toevoegen
½ el
[Plantaardige] roomboter
250 ml
Zoutarme groentebouillon
½ el
[Zoutarme] sojasaus
½ el
Olijfolie
1 tl
Extra vierge olijfolie
Benodigdheden
Instructies
- Prepare the stock.
- Chop the onion and crush or mince the garlic. Grate the carrot.
- Deseed the chili pepper* and slice it into rings.
- Melt a knob of butter in a deep frying pan over medium heat. Fry the onion, the ginger paste and half of the chilli pepper for 2 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Add the garlic and curry spices 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 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 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 done.
- Meanwhile, chop the Thai basil into ribbons.
- Stir the Romano beans into the rice and allow to steam for 4 – 5 minutes, or until done.
- Serve the pilaf on deep plates. Top with the edamame, the carrot and the broccolini. Drizzle with the extra virgin olive oil.
- Garnish with the Thai basil, the toasted nuts and the rest of the chilli pepper.
