Let's Cook with Meg and Ted

Rice with greens and sesame oil

I was at a bit of a loss as to what to call this, since it's more a suggestion about ingredients than a recipe. It's yet another dish inspired by Nigella Lawson. She suggests, as a quick meal, steamed rice topped with broccoli and a dash each of soy sauce and sesame oil. That in itself is lovely - the sesame oil gives it a wonderful flavour and the whole thing feels so damn healthy. If you want to put in a bit more effort, you can add other greens you have hanging around, plus some ginger, or a chilli, perhaps some herbs. Here is one version I have made. You can do all the chopping and a quick stir fry while the rice is steaming so it doesn't take any longer than the simpler version. It serves two.

1 cup long grain rice
1 small head of broccoli
1 bunch asian greens of your choice
a few shitakes or other mushrooms
1 red chilli
a knob of fresh ginger
half a bunch of coriander
a small piece of silken tofu
peanut oil
soy sauce
sesame oil

Put the rice in a saucepan with 1 1/2 cups of water, and bring to the boil with the lid on. Immediately turn the heat as far down as it will go, put a simmer pad underneath, and simmer, covered, for 15-20 minutes or until all the water is absorbed.

Meanwhile, chop the broccoli, greens, and mushrooms. Finely dice the chilli and grate or dice the ginger. Wash the coriander roots well and chop them finely, then chop the leaves. Finally, cut the tofu into small cubes.

Just before the rice is done, heat a little peanut oil in a wok and add the broccoli, mushrooms, coriander root and chilli. Saute briskly for a couple of minutes, then add the greens and ginger. Continue until the greens wilt, then remove from heat. Serve the rice into bowls and spoon the vegetables over. Add the tofu and coriander leaves and stir through slightly. Sprinkle over a dash each of soy sauce and sesame oil. Eat at once.

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