Ingredients

450 ml (1/4 pint) water 250 g (8 oz) brown long-grain rice 72 teaspoon turmeric
1 tablespoon vegetable oil 1 large onion, finely chopped 1 garlic clove, finely chopped 1 celery stick, chopped
1 green pepper, cored, deseeded and chopped 1 aubergine, diced 2 tomatoes, skinned and chopped
125 g (4 oz) mushrooms, sliced 200 g (7 oz) canned kidney beans, rinsed and drained
2 tablespoons chopped parsley freshly ground black pepper
Beans are a good source of protein, especially when they are served with a cereal food such as rice, bread or pasta. They are low in fat, high in fibre and rich in many nutrients, providing iron, zinc, calcium, folate and soluble fibre.

Instructions

1.Place the water in a large saucepan and bring to the boil. Add the rice and turmeric and stir well to prevent the rice from sticking. Cover and simmer for 30 minutes without stirring. Remove from the heat.
2.Meanwhile, heat the oil in a nonstick frying pan, add the onion, garlic, celery, pepper and aubergine and cook gently for 3 minutes without browning. Add the tomatoes and mushrooms, stir well and cook for 3-4 minutes.
3.Stir the beans and the vegetable mixture into the rice, cover and cook very gently for 10 minutes.
4.Remove from the heat and leave for 5 minutes. Season to taste with pepper and stir in the parsley Transfer to a warmed serving dish to serve.
5.OR YOU COULD TRY...
6.This dish is also delicious with the addition of two 275 g (9 oz) cooked and chopped boneless, skinless chicken joints before the tomatoes and mushrooms, for an alternative non-vegetarian supper.

Beans are a good source of protein, especially when they
are served with a cereal food such as rice, bread or pasta.
They are low in fat, high in fibre and rich in many nutrients,
providing iron, zinc, calcium, folate and soluble fibre.

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