Name: Spiced rice & beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 200g basmati rice; 2 tbsp olive oil; 1 onion chopped; 2cm piece ginger chopped; 2 garlic cloves finely chopped; 1 green chilli finely chopped; 1 tsp each cumin and mustard seeds; 400g can black-eyed bean / peas, rinsed and drained; 2 bay leaves; 1 cinnamon stick; 1 tsp turmeric; 2 tbsp pumpkin seeds plain or toasted

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Spiced rice & beans

Spiced rice & beans

Mary Cadogan

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 3.1 out of 5.13 ratingsRate

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Mary's version of the Indian dish, kitchari, is a great storecupboard supper, delicious as a main or a side

Vegan

Vegetarian

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Complete the dish

Showing items 1 to 3 of 3

Indian spiced greens

A star rating of 4.1 out of 5.53 ratings

Ingredients

Nutrition

Units:

MetricUS

200g basmati rice
2 tbsp olive oil
1 onion

chopped
2cm piece ginger

chopped
2 garlic cloves

finely chopped
1 green chilli

finely chopped
1 tsp each cumin and mustard seeds
400g can black-eyed bean

/ peas, rinsed and drained
2 bay leaves
1 cinnamon stick
1 tsp turmeric
2 tbsp pumpkin seeds

plain or toasted

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Nutrition: per serving

kcal332
fat9g
saturates1g
carbs56g
sugars3g
fibre3g
protein11g
salt0.58g

low

Method

step 1

Rinse the rice several times in cold water until the water runs clear. Drain well. Heat the oil in a large pan, add the onion and ginger and fry for 5 mins until the onion is lightly coloured. Stir in the garlic, chilli, cumin and mustard seeds, and fry for 1 min.
step 2

Tip the rice and beans into the pan and mix well. Add 600ml water, the bay, cinnamon stick, turmeric and a little salt. Bring to the boil, then reduce the heat, cover and gently cook for about 15 mins until the rice is tender. Sprinkle with pumpkin seeds and serve with a tomato salad or Tomato cooler.

RECIPE TIPS

TOMATO COOLER

Mix together 300g chopped tomatoes, 1 tsp grated ginger, ½ finely chopped red onion and plenty of freshly ground black pepper. Add a little salt, stir and serve.

Recipe from Good Food magazine, March 2010

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A star rating of 3.1 out of 5.13 ratings

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