Garlic Spinach & Broad Beans on Rice with Roasted Sesame Oil, Chilli & Tamari

14 Mar

This is one of my favourite dishes for lunch and dinner. I make variations of this recipe using diced cucumber with tuna; broccolini, asian greens like bok choy or choy sum and sometimes top it with a fried egg leaving the yolk soft so it runs through the rice when you break into it. When I cook rice, I often make extra so I can use the leftovers for quick meals like this one.

Cooked rice

2 large cloves of garlic sliced

Roasted sesame oil

Tamari (wheat free soy sauce)

Chilli flakes

A handful of spinach

A handful of frozen broad beans

Pour boiling water over the broad beans, drain after one minute and peel off the skins. Sauté the garlic in sesame oil over a low heat until fragrant, add the spinach and sauté until it wilts. Turn off the heat and stir through the broad beans. Serve the garlic spinach and broad beans over hot rice, drizzle generously with roasted sesame oil, tamari, a sprinkle of chilli flakes and freshly chopped coriander.


Advertisements

One Response to “Garlic Spinach & Broad Beans on Rice with Roasted Sesame Oil, Chilli & Tamari”

Trackbacks/Pingbacks

  1. Chilli Recipes To Get You Hot On A Winter’s Night « gourmetician - June 14, 2011

    […] The next course for tonight’s dinner was an adapted version of a recipe I posted earlier. […]

Comments are closed.

%d bloggers like this: