Tag Archives: brown rice

04Jun/15

Brown rice, Puy lentils & French beans

Brown rice green beans(4)

Rushing off to Cornwall for a long weekend so no time to write much about this except that it is simple and very quick to put together.  The flash fry cherry tomatoes make a perfect addition and complete the meal.

Ingredients

300 grams brown Basmati rice
100 grams Puy lentils
200 grams French green beans, cut in two
2 medium onions, sliced (I used red onions)
3 tablespoons olive oil
2 inch stick cinnamon
1 teaspoon turmeric
1 teaspoon salt
700ml water
Garnish
Approx. 300 grams cherry or baby plum tomatoes, cut in half
2 tablespoons olive oil
2 tablespoons fruit vinegar (I used Bickerton’s Blackberry fruit vinegar)
2 tablespoons Aspall’s White Wine Vinegar
OR if you don’t have wine and fruit vinegar, you could substitute with 2 tablespoons of Balsamic vinegar
Handful of fresh mint leaves, torn (or 1 teaspoon dried mint)

Method

  • In a large, wide saucepan, fry the onions and cinnamon stick in oil for about 5 minutes until translucent and the edges just turning brown
  • Add turmeric and beans and fry for a minute or so

Brown rice green beans

  • Add rice, Puy lentils, salt and 700ml water

Brown rice green beans(3)

  • Bring to boil on high, lower heat and cover and simmer for approximately 20-25 minutes, stirring a couple of times to ensure it doesn’t stick to the pan

 Garnish

  • Heat oil in a frying pan and add tomatoes
  • Fry for 2 minutes on high, add white wine vinegar and fruit vinegar and mint
  • Give it a stir or two and serve with rice
13Mar/15

Brown rice & chickpeas

Rice with chickpeas(4)

What could be simpler than this awesome brown rice & chickpeas dish…..serve with a salad of your choice or like I did with some cauliflower bhaji and you will surely have this on your list of weekly must-haves – I do!

Serves 3-4

Ingredients

300 grams brown Basmati rice
1 tin chickpeas, drained and rinsed
3 tablespoons oil
2 teaspoons kala zeera (black zeera looks much like cumin but smaller – see here)
2 teaspoons lightly crushed whole coriander seeds
½ teaspoon turmeric
1 heaped teaspoon onion powder
½ teaspoon salt
650-700ml water

Method

  1. Heat the oil in a large pan and add kala zeera
  2. Give it a minute and add coriander seeds, followed by chickpeas, turmeric, onion powder and salt
  3. Fry for a minute or two and add the rice and 650ml of water
  4. Bring to boil, lower heat, cover and cook for about 20-22 minutes
  5. Stir the rice intermittently until the broth has been absorbed and rice cooked (add a little more hot water if required)

Rice with chickpeas(3)
We  had ours with some cauliflower bhaji – click here for the recipe!

14Feb/15

Brown rice with green lentils

Brown rice, green lentils & celery(4)

Brown rice goes nicely with green lentils….both have a nutty taste and as brown rice takes longer to cook than white rice, they cook well together. You could of course use Puy lentils or brown lentils instead.  This is a one pot rice which can be eaten on its own or as I did, serve with fried aubergine and a nice salad (I made do with red onions).

3-4 servings

Ingredients

300 grams Basmati or long grain brown rice
100 grams green lentils
1 large onion, thinly sliced
2 inch piece of cinnamon stick
3-4 tablespoons olive oil
3 cloves garlic, chopped or sliced
3 sticks celery, sliced
1 large carrot, thinly sliced
1 cup flat leaf parsley, chopped (or dill, up to you)
1 large cup frozen peas
1 tablespoon soya sauce
Half teaspoon salt
700ml water


Brown rice, green lentils & celery(2)

Vegetables fried and ready for rice and lentils to go in!

Brown rice, green lentils & celery(3)

All in and ready to go!

Method

  1. Fry onions and cinnamon in oil until onion is a nice golden brown (always use a large pan for rice)
  2. Add celery, carrots and garlic and fry for a few minutes
  3. Add parsley and fry for another 2 minutes
  4. Add lentils, rice, soya sauce, salt and 700ml water (I usually eye ball the water – it should be about an inch above the level of the rice)
  5. Bring to boil, lower heat, cover the pan and let the rice and lentils cook for about 20 minutes
  6. Add peas, give a stir and cook for a further 2 minutes
  7. Make sure you stir the rice intermittently. If you need to add a little more water, always use hot water

Fried aubergines

Slice the aubergine thinly. Fry in hot oil until a dark golden brown.