One-pot five-spice rice
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One-pot five-spice rice

By Sara Buenfeld

Start with ½ tsp of five-spice in this spiced rice as it’s quite a strong flavour, but you may want to add more. It makes a filling and healthy veggie main

  • Prep:15 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 444
  • fat 16g
  • saturates 2g
  • carbs 55g
  • sugars 0g
  • fibre 11g
  • protein 14g
  • salt 0.8g

Ingredients

  • 1 tbsp rapeseed oil
  • 2 garlic cloves, thinly sliced
  • 25g ginger, peeled and finely shredded
  • ½-1 tsp Chinese five-spice powder
  • 1 fresh chilli, deseeded and sliced
  • 2 red peppers, deseeded and diced
  • 200g easy-cook brown rice
  • 650ml vegetable stock, made with 2 tsp bouillon powder
  • 420g frozen mixed beans (broad beans, peas and French beans)
  • ½ pack spring onions, (about 8), trimmed and sliced
  • 2 tsp sesame oil
  • 75g roasted cashews

Method

  1. Heat the rapeseed oil in a large pan over a medium heat and fry the garlic and ginger for 5 mins. Add the five-spice, chilli, peppers and rice, then pour in the stock, cover tightly and cook for 15 mins.

  2. Stir in the frozen beans and spring onions, then cover and cook for 10 mins. Check the rice is tender; if not, leave for 5 mins more. Turn off the heat, stir in the sesame oil and leave to stand, covered, for 5 mins.

  3. Divide the rice between two bowls and scatter over half the cashews. Leave the remainder to cool completely for another day. Will keep chilled in an airtight container for up to three days. Reheat in a microwave until piping hot, then add the cashews.

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