Spiced Green Beans & Vegetable Rice

Spiced Green Beans & Vegetable Rice

This is my quick and delicious vegetarian dinner with an indian twist! It’s great for a wintery evening and is would be delicious served alongside my perfect paneer recipe.

What you’ll need:

– 300g fresh green beans
–  150g basmati rice
– 150g mixed frozen vegetables
– mustard seeds
– turmeric
– aniseed
– red chilli powder
– cumin seeds
– coriander and cumin powder
– 2-3 cloves garlic
– curry powder of your choice!

What to do:

RICE

1. Rinse 150g of rice in a sieve before soaking for 30 minutes (skip the soaking and move to the next step if you’re in a hurry!)

2. In a saucepan, heat a small amount of oil and lightly fry a pinch of mustard seeds, cumin seeds and 1 clove of chopped garlic. When the seeds begin to darken, drain the rice out and add it to the saucepan, along with a double quantity of water (1 cup rice to 2 cups water).

3. Bring the rice to a boil on a medium heat without the lid on the pan. When the water beings to boil, reduce the heat so that the pan is gently simmering and cover the saucepan, cooking for about 12-15 minutes.

4. Keep checking the rice as you move onto the next steps – add small amounts of water if you need to.

5. If you’re using mixed frozen vegetables (highly recommended for this recipe!) then place about 150-200g of mixed veg in a small bowl and cover with boiling water. Cover the bowl so that the veggies can warm up for 5-10 minutes whilst you crack on…

At this stage it’s about time to move on to your green beans 🙂

GREEN BEANS

1. Cut your beans into 2cm pieces and rinse.

2. Heat a tablespoon of oil in a small pan and add in a pinch of mustard seeds, cumin seeds, aniseed, and 1-2 cloves of chopped garlic.

3. When the seeds begin to pop and darken, add in the beans and a small amount of water (2-3 tablespoons). Allow to fry, stirring occasionally.

4. Allow to cook for 7-10 minutes, ensuring that the water evaporates and the beans don’t become soggy.

5. Add in a pinch of turmeric, a large pinch of coriander and cumin powder, a small pinch of chilli powder and a pinch of salt. All done!

AND BACK TO THE RICE!

6. At this stage your rice should be almost done, check the water level and add a small amount more if needs be.

7. Drain the vegetables. Heat a small amount of oil in a saucepan and lightly fry the vegetables with a small pinch of mustard seeds. Fry for 2-3 minutes, stirring.

8. When the rice is cooked, stir in the vegetables, adding a healthy pinch of turmeric and curry powder (I always use tandoori), and a dash of butter if you’re feeling naughty!

image2

Serve the veg rice alongside the green beans and enjoy!


 

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