Spiced rice & beans

Easy Cook - - EVERYDAY BEANS -

Serves 4 Prep 10 mins Cook 25 mins £1.61 a por­tion 332 kcals, 9g fat, 1g sat. fat, 3g su­gar

200g bas­mati rice 2 tbsp 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 beans/peas,

rinsed and drained 2 bay leaves 1 cin­na­mon stick 1 tsp turmeric 2 tbsp pump­kin seeds, plain or toasted

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.

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 top with tomato cooler (see recipe, be­low).

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