- 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
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.
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.
Pour 1 ltr of boiling water into a jug and crumble in the stock cube. Stir well to combine.
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.
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.
Finely chop the spring onion. Slide into the pan and stir everything together. Taste the rice and add more salt and pepper if needed.
Pile the claypot rice into bowls and serve with wedges of lime.
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.