- 2 garlic cloves
- A thumb of ginger
- 1 chilli
- 1 lime
- 2 carrots
- 2 courgettes
- 400g souping mushrooms
- A head of broccoli
- 1 vegetable stock cube
- 500g white basmati rice
- 50g tamari
- 2 spring onions
- Sea salt
- Freshly ground pepper
- 1 ltr boiling water
- 2 tbsp olive oil
- 1.
Peel and finely grate the garlic and ginger. Halve the chilli, flicking out the seeds and pith for less heat, and finely chop. Zest the lime.
- 2.
Peel the carrots and cut into 1cm dice. Trim and cut the courgettes to a similar size as the carrots. Slice the mushrooms. Cut the broccoli into small florets, and chop the stem into small pieces.
- 3.
Pour 1 ltr of boiling water into a jug and crumble in the stock cube. Stir well to combine.
- 4.
Pour 2 tbsp of oil into a large saucepan and bring to a medium heat. Slide in the courgettes and carrots and cook for 3-4 mins, stirring occasionally. Slide in the mushrooms along with the chilli, garlic, ginger and lime zest. Continue to cook for a further 3-4 mins, or till the mushrooms are glossy.
- 5.
Add the broccoli and rice to the pan and pour in the tamari and stock. Cover the pan and bring to the boil, then reduce to a simmer for 8 mins. Remove from the heat and allow to steam for a further 10 mins.
- 6.
Finely chop the spring onion. Slide into the pan and stir everything together. Taste the rice and add more salt and pepper if needed.
- 7.
Pile the claypot rice into bowls and serve with wedges of lime.
- 8.
Leftover no more^ Got any leftover beef, pork or chicken leftover from your Sunday roast? Give them a second starring role by shredding them up and stirring them in with the mushrooms.