Name: W44 - Veggie, Super Quick 15 min - No Protein - Rice - No Cheese - try to use EID: Precut Broad Beans romano Beans, edamame and roasted coconut
Total time: 25 min
Yield: 2
Cuisine: Thais
Ingredients: 200 gram Gesneden snijbonen; 150 gram Basmatirijst; 1 zakje(s) Gele currykruiden; 100 gram Bimi broccoli; 20 gram Kokosrasp; 10 gram Gemberpuree; 1 stuk(s) Knoflookteen; 10 gram Thais basilicum; 50 gram Sojabonen; 40 gram Gezouten pinda's; 1 stuk(s) Ui; ½ stuk(s) Rode peper; 1 stuk(s) Gele wortel; 1 el [Plantaardige] roomboter; 500 ml Zoutarme groentebouillon; 1 el [Zoutarme] sojasaus; 1 el Olijfolie; 2 tl Extra vierge olijfolie

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W44 - Veggie, Super Quick 15 min - No Protein - Rice - No Cheese - try to use EID: Precut Broad Beans

romano Beans, edamame and roasted coconut

Krijg tot € 100 korting + 2 maanden gratis extra's

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.

Labels:

Veggie

Allergenen :

Soja

•Pinda's

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd20 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

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)

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

Voedingswaarden

Energie (kJ)3107 kJ

Energie (kcal)743 kcal

Vetten37.3 g

waarvan verzadigd13.8 g

Koolhydraten80.4 g

waarvan suikers6.6 g

Vezels16.9 g

Eiwitten19.9 g

Cholesterol0.6 mg

Zout2.6 g

Potassium221.7 mg

Calcium26.1 mg

Iron0.6 mg

Benodigdheden

•Hapjespan met deksel

•Box Grater

•Koekenpan

•Koekenpan met deksel

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.