Umami Mushroom & Veggie Stir-Fry
with Rice & Peanuts- Gluten
- Soy
- Wheat
- Peanuts
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Umami Paste
(Contains: Gluten, Soy, Wheat;)
1 packet
Peeled & Chopped Pumpkin
1 packet
Green Beans
1
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Sliced Mushrooms
1
Broccoli
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1
Carrot
Cooking Steps
• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, chop broccoli (including stalk!) into small florets. Thinly slice carrot into half-moons. • Trim and roughly chop green beans. • Finely chop garlic. • In a small bowl, combine umami paste, Asian BBQ seasoning and the water (for the sauce).
• When rice has 10 minutes remaining, in a large frying pan, heat a generous drizzle of olive oil over high heat. • Cook sliced mushrooms, pumpkin peeled & chopped, broccoli, green beans and carrot, tossing, until just tender, 6-8 minutes. • Add garlic and cook, until fragrant, 1 minute. • Reduce heat to medium and add umami paste mixture, tossinguntil well combined, 1 minute. Season with pepper.
• Divide rice between bowls. • Top with umami mushroom and broccoli stir-fry. • Sprinkle crushed peanuts to serve. Enjoy!
