Peanut Butter Veggie Rice
Prep Time
- Prep | 10 minutes
- Cook | 25 minutes
- Ready in | 35 minutes
Utensils
- Mixing Bowl
- Large Sauce Pan
- Small Sauce Pan
Ingredients we send
- Broccoli
- Carrot
- Zucchini
- Onion
- Lemon
- Sesame Seeds
- Curry Powder
- Brown Medium Rice
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- 1 Tbsp of Water For Couple Size / 2 Tbsp For Family Size
- 1 Tbsp of Soy Sauce For Couple Size / 2 Tbsp For Family Size
- 1 Tbsp of Peanut Butter For Couple Size / 2 Tbsp For Family Size
NUTRITION PER 1 SERVING
Calories 1870kj , Fat 24.3g, Proteins 16.4g, Carbs 39.2g
ALLERGY INFO
Gluten Free | Contains Sesames |Contains Nuts
Method
- Rinse the brown rice and place into a saucepan with boiling hot water and a pinch of salt. Simmer for 20-25 mins.
- Prepare vegetables, roughly chop broccoli into floret pieces, cut carrot and zucchini into coins. Finely chop garlic and dice onion.
- In a small mixing bowl, add juice of the lemon, soy sauce, peanut butter, curry powder and water (see “ingredients you’ll need” for measurements), mix well, and set aside.
- Heat oil in a pan, sauté onion and garlic for 2-3 minutes. Add carrot, zucchini and broccoli, sauté for 4-6 minutes, add half of the peanut butter dressing, mix well for 5-7 minutes until vegetables soften.
- Drain rice, add to pan with the remainder of the sauce, then fold into vegetables.
- Serve in a bowl, sprinkle sesame seeds on top. Enjoy.
