Name: Golden Rice Pilaf with Broccolini, Edamame & Thai Basil with serundeng-style topping, Romano beans & chili pepper
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 200 g Pre-cut Romano beans; 150 g Basmati rice; 1 sachet(s) Yellow curry spices; 100 g Broccolini; 20 g Desiccated coconut; 10 g Ginger paste; 1 piece Garlic; 10 g Thai basil; 50 g Edamame; 40 g Salted peanuts; 1 piece Onion; ½ piece Red chili pepper; 1 piece Yellow carrot; 1 tablespoon [Plant-based] butter; 500 milliliters Low sodium vegetable stock; 1 tablespoon [Reduced salt] soy sauce; 1 tablespoon Olive oil; 2 teaspoon Extra virgin olive oil

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Recipes

Golden Rice Pilaf with Broccolini, Edamame & Thai Basil

with serundeng-style topping, Romano beans & chili pepper

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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.

Tags:

Veggie

Allergens:

Soja

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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)

½ piece

Onion

¼ piece

Red chili pepper

½ piece

Yellow carrot

Not included in your delivery

½ tablespoon

[Plant-based] butter

250 milliliters

Low sodium vegetable stock

½ tablespoon

[Reduced salt] soy sauce

½ tablespoon

Olive oil

1 teaspoon

Extra virgin olive oil

Nutrition Values

Energy (kJ)3107 kJ

Calories743 kcal

Fat37.3 g

Saturated Fat13.8 g

Carbohydrate80.4 g

Sugar6.6 g

Dietary Fiber16.9 g

Protein19.9 g

Cholesterol0.6 mg

Salt2.6 g

Potassium221.7 mg

Calcium26.1 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Casserole with Lid

•Box Grater

•Tall-Sided Pan

•Fryingpan with lid

Cooking Steps

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.