Spiced rice & beans

Spiced rice & beans

  • Rating: 3 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal332
fat9g
saturates1g
carbs56g
sugars3g
fibre3g
protein11g
low insalt0.58g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 3 out of 5.12 ratings
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