What are the main ingredients in Laborie’s Vegetarian Ginger Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Laborie’s Vegetarian Ginger Rice?

Calories: 990, Carbs: 99 grams, Fat: grams, Protein: 35.9 grams, Sugar: 10.2 grams, Salt: 1016 grams

How do I prepare Laborie’s Vegetarian Ginger Rice?

GINGER, RUB & VEG: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions until soft, 2-3 minutes. Add the ginger & rub mix and fry until fragrant, 1-2 minutes. Add the rinsed spinach and the peas, and fry until the spinach is slightly wilted, 2-3 minutes. Remove from the pan and season. TIME TO EAT: Make a bed of the loaded rice, top with the halloumi slices. Drizzle over the creamy mustard sauce and sprinkle over the almonds. Garnish with the chopped parsley. Well done, Chef! JUST BEFORE SERVING: Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. In a bowl, combine the creamy mustard and the lemon juice (to taste). Loosen with water in 5ml increments until drizzling consistency and season. Combine the cooked rice with the loaded spinach and season. RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Laborie’s Vegetarian Ginger Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Laborie’s Vegetarian Ginger Rice

Make halloumi reach its full potential by pairing this ingredient with a ginger-infused rice, loaded with pops of peas & earthy spinach. By drizzling these golden, crispy slabs with a wholegrain mustard & sour cream sauce, a sprinkling of nutty almonds & fresh parsley, you won’t be able to settle for anything less, Chef!

Laborie’s Vegetarian Ginger Rice

with halloumi & almonds

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Almonds
Creamy Mustard
Diced Onion
Fresh Parsley
Ginger & Rub
Halloumi Cheese
Jasmine Rice
Lemon Juice
Peas
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Laborie’s Vegetarian Ginger Rice

Serves 1

RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GINGER, RUB & VEG
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions until soft, 2-3 minutes. Add the ginger & rub mix and fry until fragrant, 1-2 minutes. Add the rinsed spinach and the peas, and fry until the spinach is slightly wilted, 2-3 minutes. Remove from the pan and season.
JUST BEFORE SERVING
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. In a bowl, combine the creamy mustard and the lemon juice (to taste). Loosen with water in 5ml increments until drizzling consistency and season. Combine the cooked rice with the loaded spinach and season.
TIME TO EAT
Make a bed of the loaded rice, top with the halloumi slices. Drizzle over the creamy mustard sauce and sprinkle over the almonds. Garnish with the chopped parsley. Well done, Chef!

Jasmine Rice - 100ml
Diced Onion - 75g
Ginger & Rub - 15ml
Spinach - 40g
Peas - 50g
Halloumi Cheese - 80g
Creamy Mustard - 60ml
Lemon Juice - 10ml
Almonds - 20g
Fresh Parsley - 3g

Download the Recipe

Serves 2

RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GINGER, RUB & VEG
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions until soft, 2-3 minutes. Add the ginger & rub mix and fry until fragrant, 1-2 minutes. Add the rinsed spinach and the peas, and fry until the spinach is slightly wilted, 2-3 minutes. Remove from the pan and season.
JUST BEFORE SERVING
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. In a bowl, combine the creamy mustard and the lemon juice (to taste). Loosen with water in 5ml increments until drizzling consistency and season. Combine the cooked rice with the loaded spinach and season.
TIME TO EAT
Make a bed of the loaded rice, top with the halloumi slices. Drizzle over the creamy mustard sauce and sprinkle over the almonds. Garnish with the chopped parsley. Well done, Chef!

Jasmine Rice - 200ml
Diced Onion - 150g
Ginger & Rub - 30ml
Spinach - 80g
Peas - 100g
Halloumi Cheese - 160g
Creamy Mustard - 120ml
Lemon Juice - 20ml
Almonds - 40g
Fresh Parsley - 5g

Download the Recipe

Serves 3

RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GINGER, RUB & VEG
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions until soft, 3-4 minutes. Add the ginger & rub mix and fry until fragrant, 1-2 minutes. Add the rinsed spinach and the peas, and fry until the spinach is slightly wilted, 3-4 minutes. Remove from the pan and season.
JUST BEFORE SERVING
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. In a bowl, combine the creamy mustard and the lemon juice (to taste). Loosen with water in 5ml increments until drizzling consistency and season. Combine the cooked rice with the loaded spinach and season.
TIME TO EAT
Make a bed of the loaded rice, top with the halloumi slices. Drizzle over the creamy mustard sauce and sprinkle over the almonds. Garnish with the chopped parsley. Well done, Chef!

Jasmine Rice - 300ml
Diced Onion - 225g
Ginger & Rub - 45ml
Spinach - 120g
Peas - 150g
Halloumi Cheese - 240g
Creamy Mustard - 180ml
Lemon Juice - 30ml
Almonds - 60g
Fresh Parsley - 8g

Download the Recipe

Serves 4

RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GINGER, RUB & VEG
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions until soft, 3-4 minutes. Add the ginger & rub mix and fry until fragrant, 1-2 minutes. Add the rinsed spinach and the peas, and fry until the spinach is slightly wilted, 3-4 minutes. Remove from the pan and season.
JUST BEFORE SERVING
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. In a bowl, combine the creamy mustard and the lemon juice (to taste). Loosen with water in 5ml increments until drizzling consistency and season. Combine the cooked rice with the loaded spinach and season.
TIME TO EAT
Make a bed of the loaded rice, top with the halloumi slices. Drizzle over the creamy mustard sauce and sprinkle over the almonds. Garnish with the chopped parsley. Well done, Chef!