This vegetarian Pad Thai is made with our delicious Toasted Coconut Wholegrain Jasmine rice and topped with peanuts for a tasty, moreish crunch. Ready in less than 20 minutes, this tasty Thai dish is the perfect midweek meal.
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AD | 15 Minute Potato & Courgette Curry with Tilda Wholegrain Pilau Basmati Rice (recipe just below). ____ I'm teaming up with @tildarice to bring you another recipe that's perfect for those days where you're short on time but not appetite. This hearty meal can be taken to work the next day too - winner! ____ I've chosen to pair this simple sauce recipe with the Tilda Wholegrain Pilau Basmati Rice because it has a beautiful texture and the flavour works really well. It gives me more from my favourite dish as it’s a healthy source of fibre, without sacrificing taste! ___ Ingredients: 2 courgettes 1 large red onion 3 cloves garlic 1 large baking potato 1 pouch of Tilda Wholegrain Pilau Basmati Rice 1 400g tin chopped tomatoes 200g block coconut cream 300ml boiled water 1 tbsp curry powder 1/4 tsp salt 2 curry leaves / bay leaves A drizzle of olive oil ½ tsp turmeric (optional) Fresh coriander and toasted seeds to garnish ___ Method: Fill the kettle and boil it in preparation Finely chop the red onion and add to a large pan with a drizzle of olive oil and fry on a medium heat for 5 minutes Finely chop the garlic, then add to the pan with the onions for 1 minute Quickly chop the courgette and potato into bite size chunks (this helps it cook quicker) and add to the pan Pour in the tinned tomatoes, water, spices and seasoning and bring to a boil for around 6 minutes Add the coconut cream and stir to create a beautiful golden colour (add a little turmeric if it needs more colour) and leave to simmer (not boil) for a further 5 minutes While the curry is simmering, unseal the top of the Tilda Wholegrain Pilau Basmati Rice pouch and pop in the microwave for 2 minutes Taste test the potatoes making sure you can stick a fork through, then when done serve up! Garnish with fresh coriander and toasted seeds if you fancy, or just enjoy as is - it's delicious ___ I hope you love this recipe as much as we do and please tag both myself and Tilda if you give this a go. ___ @tildarice #TildaRice #Tildalicious #TastyWholegrains
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Asian Spiced Steak with Tilda Wholegrain Basmati & Quinoa Rice So, here is my second 15 minute plate of deliciousness using Tilda Wholegrain Basmati & Quinoa Rice, which is a good source of fibre. I’ve seasoned the steak in gorgeous Japanese spices, pan fried some pak choi and then pulled the whole dish together with the most amazing green sauce. The Tilda Tasty Wholegrains range is a tasty and healthy option for midweek meals and perfect for pairing with your favourite dish or cuisine. Don’t you just love a 15 minute meal? Cooking Time - 15 minutes Serves 2 INGREDIENTS Sauce: 1 small bunch coriander 1 green chilli - seeds removed 1 clove garlic 2cm piece of fresh ginger 2 teaspoons sesame oil 1-2 tablespoons olive oil Juice of 2 limes 1-2 teaspoons honey Salt & Pepper 2 fillet steaks 1 teaspoon Japanese spice - shichimi togarashi or chilli powder / crushed Szechuan pepper 2-3 bulbs of pak choi - quartered lengthways 2 rows of cherry tomatoes on the vine 1 teaspoon sesame oil 1 pouch of Tilda Wholegrain Basmati & Quinoa Rice METHOD Preheat the oven to 210 degrees. Drizzle the tomatoes with oil and season. Place in the oven for 10 minutes. Season the steaks in the Japanese spice and salt and pepper. Drizzle with oil and put into a smoking hot pan. Cook for 3 minutes on each side, remove and cradle with foil. While the steak is cooking, blitz the sauce ingredients in a mini chopper or bullet. You may need to loosen with extra oil. Wipe the pan clean with kitchen roll. Add a little oil and sauté the pak choi until golden. Open the pouch of Tilda Wholegrain Basmati & Quinoa Rice and cook in the microwave according to packet instructions. Slice the steak and plate up as in the video. Drizzle with the green sauce. @tildarice #Tildalicious #TastyWholegrains #TildaRice