Vegetables Recipes - Spiced Beans and Rice

Ingredients                                         

• 45 ml/3 tbsp sunflower oil

• 1 onion, thinly sliced

• 5 ml/1 tsp grated fresh root ginger

• 1.5 ml/1/4 tsp grated nutmeg

• 1 red chili, seeded and chopped

• 175 g/6 oz/3/4 cup basmati rice

• 450 g/1lb dwarf beans, cut into short lengths

• 375 ml/13 fl oz/1 1/2 cups chicken stock

• Salt and freshly ground black pepper

• Chopped coriander (cilantro)

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Method:

1. Heat the oil in a flameproof casserole (Dutch oven). Add the onion and fry (sauté) for 2 minutes, stirring.

2. Add the ginger, nutmeg, chili and rice and stir for 1 minute. Add the beans and stock and season to taste.

3. Bring to the boil, reduce the heat, cover and simmer over the gentlest heat for 20 minutes.

4. Turn off the heat, leave for 5 minutes, then fluff up with a fork and serve hot garnished with coriander.