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Jubilee
Stir-fried dish of winter carrot and parsnip with coconut rice
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Ingredients
Directions
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Bring the rice with 4 cups of water and the coconut milk to the boil for the coconut rice. Turn the heat source down and allow the rice to cover all the moisture in about 10 minutes.
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In the meantime, heat the oil in a stirring stir-fry, stirring the vegetables in about 10 minutes.
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Add the red pepper, ginger and garlic and stir-fry for a few minutes.
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Stir the honey and lime juice through the vegetables and spoon for a few minutes at a low setting. Sprinkle with the coriander and serve with the rice.
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Nutrition
605Calories
Fat35% DV23g
Protein22% DV11g
Carbs28% DV83g
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