Wholegrain almond rice with caramelised Tenderstem® broccoli
Method
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Start by preparing the rice. Heat the sesame oil in a large pan over a medium heat, add the garlic and ginger, and cook for 1 min. Stir in the curry powder and cumin and cook for 1 min. Add the rice and cook for 3 min. Stir in the soy sauce and cook for 1 min to deglaze the pan.
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Add 500ml water and bring to the boil then reduce the heat, cover with a lid and cook for 25 min until the liquid has evaporated.
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While the rice is cooking, prepare the potatoes and almonds. Heat the vegetable oil in a non-stick frying pan over a medium heat. Add the potato and gently fry until they are cooked through and golden, around 5-10 min. Remove from the pan and set aside. Return the empty pan to the heat and add the almonds. Cook gently until golden and toasted, stirring often and taking care they don’t burn, around 2 min. Remove from the pan and set aside.
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Using the same frying pan again, prepare the Tenderstem broccoli. Heat the oil over a medium heat, add the Tenderstem broccoli, maple syrup, soy sauce and a grind of black pepper, and cook for 5 min until softened.
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For the dip, mix all the ingredients together and season with black pepper to taste.
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Once the rice is cooked, stir in the coconut milk and spinach, and season to taste with salt and pepper. Simmer for 5-10 min until the liquid has evaporated. Then gently fold in the cooked potatoes, almonds and raisins.
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Transfer the rice to a serving dish and serve with the dip and Tenderstem broccoli.
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