Fried Vegetables, Rice and Coconut
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 cups Basmati rice
- 1 Tbsp vegetable oil
- 1 onion (chopped)
- 1 red chili pepper seeds removed; finely chopped (optional)
- 4 carrots (cut into sticks)
- 2 red peppers (seeds removed cut into strips)
- 3 ½ ozs Bean sprout
- 4 Zucchini (sliced)
- 3 tsps freshly grated ginger
- 2 cloves garlic cloves (chopped)
- 4 Cardamom (lightly crushed)
- 1 tsp ground Cumin
- 3 cups vegetable stock
- 1 tsp salt
- ½ cup Cashews
Preparation steps
1.
Rinse the rice in several changes of water to remove the excess starch, then soak in a bowl of cold water for 30 minutes. Drain well.
2.
Heat the oil in a large pan and cook the onions, chilli, carrots and pepper strips for about 3-4 minutes until softened. Add the bean sprouts and courgettes and cook for 2-3 minutes, stirring.
3.
Add the ginger and garlic and cook for 2 minutes. Stir in the spices and rice and cook for 1 minute until fragrant and the rice is coated.
4.
Add the stock and salt bring to a boil. Cover and simmer gently for about 10-15 minutes until the liquid is absorbed and vegetables are just tender, but still crisp. Leave to stand, covered, for 10 minutes until the rice is tender.
5.
Toast the cashews in a dry frying pan and until lightly browned.
6.
Stir the nuts into the rice mixture and put onto a warm serving plate.
7.
Garnish with sliced coconut and coriander.
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