Recipe

Veggie Peanut Satay

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Veggie Peanut Satay

Fluffy rice topped with a veggie salad, peanuts and drizzled with a peanut satay sauce.




Ingredients to serve 2

  • ½ cup x parboiled brown rice
  • 2 cups x boiling water (for the brown rice)
  • ½ x lime
  • 2 x carrots
  • ½ x cucumber
  • ⅛ x red cabbage – slice thinly
  • 2 x spring onions – slice thinly at an angle
  • ½ x lemon – cut into wedges
  • 2 tbsp x smooth peanut butter
  • 1 tbsp x soy sauce
  • ½ x chilli (optional) – deseed & chop
  • ½ clove x garlic – peel, grate finely & chop
  • 1½ tbsp x hot water (for the satay)
  • 20g x peanuts
  • 20g x beansprouts
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x parboiled brown rice
  • 4 cups x boiling water (for the brown rice)
  • 1 x lime
  • 4 x carrots
  • 1 x cucumber
  • ¼ x red cabbage – slice thinly
  • 4 x spring onions – slice thinly at an angle
  • 1 x lemon – cut into wedges
  • 4 tbsp x smooth peanut butter
  • 2 tbsp x soy sauce
  • 1 x chilli (optional) – deseed & chop
  • 1 clove x garlic – peel, grate finely & chop
  • 3 tbsp x hot water (for the satay)
  • 40g x peanuts
  • 40g x beansprouts
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Brown rice (parboiled): Pour the boiling water (see quantity above for the brown rice) into a saucepan, add the rice and some salt. Bring to the boil then gently simmer with the lid on for 18-20 minutes on a low heat. Drain if there is any excess water.

Step 3

Lime: Using the fine side of a box grater, grate the peel of the lime to create lime zest. Then cut in half and juice.

Step 4

Carrots: Cut into matchsticks, here’s how: peel and cut in half crossways. Slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.

Step 5

Cucumber: Cut into matchsticks, here’s how: cut the ends off the cucumber, then slice the four edges around the seeds. Cut these edges in half crossways, then lay them down flat and cut lengthways into matchsticks (about 5mm). Discard the core containing the seeds.

Step 6

Salad: Mix together the carrots, cucumber, red cabbage and HALF the spring onions. Drizzle with olive oil and season with salt and pepper and a squeeze of lemon juice.

Step 7

Satay: Mix together the peanut butter, soy sauce, lime zest and juice, chilli (optional) and garlic. Add the hot water (see quantity above for the satay) and mix until the sauce is a runny consistency. Add a little more hot water if necessary.

Step 8

Serve the rice topped with the salad. Drizzle over the satay and top with the bean sprouts, peanuts and the REST of the spring onions.