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CBD stir-fry
Serves 2 (Start 1 day before serving) Starters and mains
Ingredients
- 150g wild rice
- 1tbsp sesame oil
- 250g purple sprouting or regular stem broccoli, woody ends removed
- 1 carrot, peeled and ribboned
- ¼ medium red cabbage, finely sliced
- 1 red chilli, chopped and deseeded
- 1 garlic clove, peeled
- 2.5cm piece fresh ginger
For the satay sauce
- 100g almond or peanut butter
- 3tbsp tamari
- 1tbsp toasted sesame oil
- 1tbsp lion’s mane mushroom powder
- juice 1 lime
- 1tbsp fresh red chilli, chopped
- 1tsp clear honey (optional)
To serve
- 50g sunflower or pumpkin seeds
- 2 pipettes CBD oil
Method
The day before, ‘bloom’ the wild rice. First, put it in a food processor and briefly blitz to ‘score’ it, then transfer to a bowl large enough to contain the rice once doubled in size, and cover with plenty of water. Cover the bowl with a cloth or loose-fitting lid and leave for 12 hours or overnight at room temperature. You will notice the rice blooms quite quickly and you will see it curl and then soften.
When the rice is significantly softer and curled it is ready to drain and use. If not using right away, you can drain it from the soaking water and store in the fridge for up to 5 days.
When ready to cook, make the satay sauce by blending all the ingredients with 50ml water until smooth. You may need to add a splash more water so you have a thick but pourable consistency, depending on the thickness of the nut butter.
Heat the sesame oil in a large griddle pan. When hot, add the broccoli, carrot and cabbage and sizzle until cooked through; if the broccoli is slightly on the thicker side, add 2tbsp water to the pan to help it steam and cook through.
Add the drained bloomed rice and chopped chilli, then grate the garlic and ginger over. Cook for a further minute or two to release the aroma and thoroughly heat the rice.
Add a spoonful of satay sauce to each plate, top with a few spoonfuls of the stir-fry and sprinkle the seeds and add the CBD oil.
This recipe is from the May 2022 issue of Food and Travel. To subscribe today, click here.
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