Stranger Foods

All-in-one sticky rice with broccoli, squash, chilli & ginger

Serves 2 | Prep 10 mins | Cook 1 hr

This sticky coconut rice works perfectly with the sharp coriander and lime dressing, with a good contrast from the sweetness of the squash and crunch from the cashews. It doubles up easily if you’re feeding more people.

Source: The Green Roasting Tin

Ingredients

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Imperial

x0.5

150 g jasmine rice
1x 400 ml tin coconut milk
1 tbsp soy sauce
2½ cm ginger, grated
1 clove garlic
300 g squash, peeled and cut into 1 cm cubes
300 g broccoli, cut into florets
30 g toasted cashews, to serve

Dressing

2 tbsp sesame oil
2 tbsp lime juice
2 tbsp soy sauce
2½ cm ginger, grated
1 red chilli, finely chopped
20 g fresh coriander, finely chopped

Instructions

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Preheat the oven to 180°C fan/gas 6.
Mix the rice, coconut milk, soy sauce, ginger and garlic in a small roasting tin and top with the squash. Cover tightly with foil, then transfer to the oven and cook for .
Top the rice and squash with the broccoli, then re-cover and return to the oven for a final . Pop the cashew nuts into the oven on a small tray to toast at the same time.
Mix together the oil, lime juice, soy sauce, ginger, chilli and coriander, adjusting the soy and lime juice to taste.
Tip the dressing over the hot broccoli, rice and squash, scatter with the toasted cashews and serve hot.

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