Japanese-style rice salad

Name: Japanese-style rice salad | Asda Good Living
Total time: 50 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 tbsp Peanut Butter; 1½ tbsp White Miso Paste; 2 tbsp Rice Wine Vinegar; 2 tbsp Reduced Salt Soy Sauce; 2 tbsp Agave Syrup (or maple syrup); 4 pack Asda Tender and Sweet Baby Aubergines; 320g Tenderstem Broccoli; 200g Easy Cook Long Grain Brown Rice; 2 Garlic Cloves; 1 tbsp Sesame Oil; 2 Red Chillies; 1 Thumb-sized Piece of Ginger; 320g Frozen Edamame; ½ Small Bunch Fresh Coriander

Let sweet tenderstem broccoli take centre stage in a vegan plate everyone will love.

By Asda Good Living,21st March 2023

Cook: 50 Mins

Serves: 4

Price: £2.10 per serving

Nutritional Information

Each 365g serving contains

Energy
6242kj
409kcal

20%

Fat
13.1g

Med
19%

Saturates
2.2g

Low
11%

Sugars
13.5g

Low
15%

Salt
1.39g

Med
23%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1710kj/409kcal

Ingredients

2 tbsp Peanut Butter

1½ tbsp White Miso Paste

2 tbsp Rice Wine Vinegar

2 tbsp Reduced Salt Soy Sauce

2 tbsp Agave Syrup (or maple syrup)

4 pack Asda Tender and Sweet Baby Aubergines

320g Tenderstem Broccoli

200g Easy Cook Long Grain Brown Rice

2 Garlic Cloves

1 tbsp Sesame Oil

2 Red Chillies

1 Thumb-sized Piece of Ginger

320g Frozen Edamame

½ Small Bunch Fresh Coriander

Method

Preheat the oven to 200°C/180°C fan/gas 4. In a medium bowl, mix the peanut butter, white miso, rice vinegar, soy sauce and agave syrup together. Cut the aubergines in half lengthways and add to the bowl, coating in the mixture. Add to a baking tray, cover tightly with tin foil and bake for 30 mins. After this time, remove the foil, add broccoli and continue roasting for another 15 mins.

Cook the rice according to packet instructions, then drain and set aside. Finely slice the garlic and add to a large frying pan over a medium heat with 1 tbsp sesame oil. Finely slice the chillies, set one aside for serving and add the other to the garlic. Peel and very finely chop the ginger and add that to the garlic and chilli. Fry for a couple of minutes, stirring often, until starting to turn golden and fragrant. Add the cooked rice and frozen edamame and toss in the fragrant oil until completely coated and heated through.

Divide the edamame-rice mixture between shallow bowls, then top with the sticky miso aubergine and tenderstem broccoli. Top with the reserved chopped chilli, picked coriander leaves and a little extra soy sauce to taste.