Chinese Claypot Rice Recipe | Abel & Cole
Chinese Claypot Rice
Clock Image
Prep: 15 mins
Cook: 25 mins
A fragrant one-pot, inspired by a traditional Chinese dish, where white basmati is infused with tamari, ginger, chilli and garlic and is steamed with a riot of summer veg including bright green broccoli, tender courgette and meaty mushrooms.
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419 kcal
(per portion)
Ingredients you'll need
  • 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
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 ltr boiling water
  • 2 tbsp olive oil
Step by step this way
  • 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.