200 g (7 oz) white basmati rice, soaked in cold water for 10 minutes
4 spring onions, chopped
1 red pepper, cored, deseeded and diced
150 g (5 oz) peeled and deseeded pumpkin or butternut squash, cut into 1 cm (2 inch) dice
2 tomatoes, diced
400 g (13 oz) can black-eye beans, drained
leaves from 2 thyme sprigs
2-1 red chilli, deseeded
½ teaspoon ground allspice
2 teaspoon salt
750 ml (14 pints) boiling water
15 g (2 oz) coriander, finely chopped


1.Preheat the slow cooker if necessary. Drain the soaked rice in a sieve and rinse under cold running water.
2.Drain again and place in the slow cooker pot with the spring onions, red pepper, pumpkin or butternut squash, tomatoes, beans, thyme and chilli, to taste.
3.Stir the allspice and salt into the measurement boiling water and pour over the rice. Season generously with pepper.
4. Cover and cook on high for 1-2 hours until the rice is tender and has absorbed the water, stirring once during cooking and adding a little more hot water if the rice is too dry.
5.Add the coriander and fluff up the rice with a fork before serving.
6.FOR PUMPKIN RICE, place the soaked and rinsed rice in the slow cooker pot with the spring onions, 375 g (12 oz) peeled, deseeded and diced pumpkin, 2 chopped garlic cloves, leaves from 2 thyme sprigs, a 2.5 cm (1 inch) piece of fresh root ginger, peeled and grated, and 2-1 red chilli,
7.Pour over 750 ml (14 pints) boiling water, season generously and cook as above. Stir in the chopped coriander just before serving.

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