Saturday, July 17, 2010
Recipe: Spicy Spring Green and Butter Bean Rice
Its hard to make this dish look pretty but it is so damn tasty, infact i'm eating more of it now as i'm writing this recipe up, its just utterly moreish. It's good for you as well, low in fat with plenty of fibre from the brown rice. Which hopefully makes up for the fact that i've eaten so much of it! It works fine as a vegetarian main meal, and I reckon it would also be nice on the side of grilled lemony pork chops. The recipe for dukka is on my mushroom and chickpea tagine recipe, it is a mixture of toasted cumin, coriander and sesame seeds, ground to form a powder.
Spicy Spring Green and Butter Bean Rice (serves 3- £1.36 per portion)
200g brown rice
3 tbsp extra virgin olive oil
Knob of butter
1 large white onion, sliced
3 cloves garlic, crushed
½ tsp smoked paprika
2 tsp dukka
200g ripe tomatoes, chopped
1 tin butter beans, drained and rinsed
280g spring greens, chopped
500ml vegetable stock
3 tbsp coriander, chopped
2 tbsp parsley, chopped
Salt, pepper and sugar
Natural yoghurt to serve
1. Cook the brown rice according to the packet instructions in salted water (this takes about 30 minutes). Drain and set aside.
2. In a large saucepan sauté the onion and garlic in the olive oil and butter, covered for about 10 minutes. Add the paprika and dukka, stir until the onions are all coated in the spices.
3. Add the tomatoes and cook covered for another 5 minutes. Add the butterbeans, spring greens and the vegetable stock and cook for 15 minutes.
4. Stir the herbs and cooked rice to the pan, and cook for about 5 minutes uncovered, until most of the liquid has been soaked up. Season to taste and serve with natural yoghurt and some more of the dukka sprinkled on top.