Walnut Rice

Serves: 6

Prep: 10 mins

Cook: 20 mins

Ingredients

For the sauce: 

2 tbsp. olive oil 

2 tbsp sriracha sauce 

3 tbsp. tamari sauce

2 cloves garlic, minced 

1 tbsp. root ginger, grated   

For the rice: 

17.6 oz. (500g) brown rice, for a healthier option, replace with quinoa 

1 cup (120g) walnuts

1 head broccoli, separated into florets 

1 tbsp. olive oil 

3 oz. (85g) shiitake mushrooms, chopped 

1 white onion, chopped 

2 tsp. vegan butter  

4 spring onion, sliced, garnish

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
518	31g	54g	14g	8g

*nutrition per serving

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.

2. Cook the rice according to the instructions on the packaging.

3. Combine all the sauce ingredients together in a bowl, whisk to combine, and set aside.

4. Blitz the walnuts in a blender, just until you have a crumble-like texture, be careful not to over-process.

5. Place the broccoli florets on the baking sheet and bake in the oven for 7-9 minutes until starting to brown. Remove from the oven and set aside.

6. Heat the olive oil in a large pan over medium-high heat, add the mushrooms and onion and cook for 6-7 minutes. Now add in the butter, and walnuts, and stir until combined.

7. Next, add in the cooked brown rice and broccoli, reduce the heat to medium and continue cooking for a further 2-3 minutes.

8. Finally, add in the sauce and toss everything together. Serve immediately garnished with spring onions.