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Nutrition: per serving

  • kcal321
  • fat11g
  • saturates1g
  • carbs51g
  • sugars3g
  • fibre5g
  • protein9g
  • salt0.67g
    low
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Method

  • step 1

    Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.

  • step 2

    Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.

Recipe from Good Food magazine, May 2010

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Comments, questions and tips (28)

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Overall rating

A star rating of 3.6 out of 5.26 ratings

catzmcp

question

Would it have to be cumin seeds? Could I use powdered cumin?

goodfoodteam avatar
goodfoodteam

Thanks for your question. Yes, we'd suggest using 1/2 - 1 tsp ground cumin as a substitute.

catzmcp

question

Could I replace the cumin seeds with powdered cumin? Or something else? I've run out of cumin seeds and can't quite face going back to the shop...

Misty51

A star rating of 4 out of 5.

I enjoyed this. I added more cumin seeds and garlic for a little extra flavour. It would also be good as a side dish for non-vegetarian visitors. Will make again.

fayemarissa

A star rating of 5 out of 5.

Really enjoyed this!

Brighton Girl

A star rating of 4 out of 5.

This is a brilliant simple mid week vegan meal. Used standard paprika, swapped chard for kale and left out the yoghurt. Didn't find it was dry as other comments have warned of. Definitely not a show stopper but will definitely be having this quick and easy dinner again.

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