- 75g brown basmati rice
- A head of broccoli
- 2 vine tomatoes
- 1 garlic clove
- A thumb of ginger
- 2 spring onions
- A handful of coriander
- 1 lemon
- 1 tbsp hot red pepper oil
- 35g peanuts
- 200ml boiling water
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- Small pan with lid
- Measuring jug
- Baking tray
- 1.
Warm your oven to 200°C/Fan 180°C/Gas 6. Fill your kettle and boil it. Rinse the rice under cold water, then tip into a small pan. Pour in 200ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down. Very gently simmer for 25 mins, till all the water has been absorbed.
- 2.
Meanwhile, trim the base off the broccoli and thinly slice the broccoli stalk. Break the head into small florets. Scatter the broccoli onto a large baking tray and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide the broccoli into the oven and roast for 20 mins.
- 3.
Roughly chop the tomatoes and slide them into a large bowl. Peel and grate in the garlic and ginger. Trim the roots and any ragged greens off the spring onions and thinly slice them. Roughly chop the coriander. Add the spring onions and coriander to the tomatoes. Grate in the lemon zest and squeeze in the juice. Pour in 1 tbsp hot red pepper oil and add a pinch of salt and pepper. Toss together.
- 4.
Roughly chop the peanuts. When the broccoli has roasted for 20 mins, scatter over the peanuts. Return to the oven for 5 mins.
- 5.
Toss the rice, broccoli and peanuts into the bowl with the tomatoes. Fold together and serve.
