Easy Vegan Broccoli Rice Pot
Ingredients
- 200g/7oz/heaped 1 cup basmati rice
- 200ml/7fl oz can coconut milk or soy single cream
- About 3 tbsp linseed oil
- 2 tbsp dark soy sauce
- 1 tbsp rice vinegar
- A pinch of salt and demerara or turbinado sugar
- 2 garlic cloves
- 200g/7oz broccoli florets
- 1 handful of soy beans
- 2-3 spring onions or scallions
- 1 handful of sesame seeds (optional)
- Sea salt and freshly ground black pepper
Preparation
Put the rice in a pan and pour the coconut milk or soy cream along with 200ml of water and a pinch of salt. Bring to a boil, then cover with the lid and cook for about 20 minutes, or until the rice has absorbed the liquid and is tender. Remove from the heat, keep the lid on and leave to one side.
While the rice is cooking, heat the sesame oil in a wok. Mix together the soy sauce, rice vinegar, sugar and garlic and toss with the broccoli until coated. Add to the hot oil, and toss the pan on a fairly high heat for 2-3 minutes until broccoli is tender.
Meanwhile, bring a pan of salted water to the boil, add the soy beans, turn the heat down and simmer for about 4 minutes. Drain well, then add them to the broccoli and stir to combine. Sprinkle over the spring onions and stir in gently.
Combine the cooked rice with the broccoli mixture and serve
