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    Tenderstem broccoli satay with wild rice

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    Tenderstem broccoli satay with wild rice

    A 25 minute vegan supper, ideal for midweek meals in a hurry. For a little extra crunch, try scattering some crispy fried onions over the top along with the peanuts.

    Prepare 10 minutes | Cook 15 minutes

    Serves: 2


    • 200g pack Waitrose Tenderstem Broccoli Spears
    • 250g pack Microwaveable Wholegrain Basmati and Wild Rice
    • 1 large mild chilli, sliced
    • 2 tbsp roasted peanuts, roughly chopped

    Satay sauce

    • 30g coconut cream
    • 2 tbsp sugar-free smooth peanut butter
    • ½ of 1 lime, juice
    • 1 tbsp reduced salt soy sauce
    • ½ tsp maple syrup
    • 1 small clove garlic, finely grated
    • ½ tsp finely grated fresh root ginger


    1. Heat a large non-stick frying pan over a medium-high heat. Trim the broccoli ends and halve the stems lengthways (unless particularly skinny). Add to the frying pan with a splash of water and cover with a lid. Cook for 7-8 minutes, uncovering and pressing down well a few times with a fish slice, and turning the broccoli pieces every now and then, until tender and charred.
    2. Meanwhile, make the satay sauce. Put the coconut cream in a small saucepan with the remaining sauce ingredients and 1 tbsp water. Heat until just coming to a simmer. Take off the heat and set aside.
    3. Heat the rice according to pack instructions and divide between plates. Top with the broccoli, then spoon over the dressing. Scatter with the chilli and peanuts; serve at once.

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