Indian Rice and Beans (V, GF)
Brown basmati rice and beans of choice are cooked with aromatic Indian spices for this easy comfort food with lots of protein.
Ingredients
- 20 ml (4 tsp) avocado oil or olive oil
- 3/4 tsp cumin seeds
- 3/4 tsp mustard seeds
- 3/4 tsp chilli flakes
- 200 g brown basmati rice
- 480 g (2 cans) beans of choice
- 480 ml (2 cups) water
- 1 tsp turmeric powder
- 1 tsp curry powder
- 1/2 tsp salt or to taste
Instructions
- Open two cans of beans and rinse them with water, throwing away the liquid or reserving it for some other recipe.
- Add rice to the strainer with beans and again rinse with water.
- Heat oil on high heat and add cumin seeds, mustard seeds and chilli flakes. Cover with the lid and wait for the mustard seeds to start popping. Reduce heat to medium and wait for all the mustard seeds to pop.
- Then immediately add rice and beans and mix well with the spices.
- Add water, turmeric, curry powder and salt and mix together well.
- Cover with the lid and bring it to boil then reduce the heat to low and cook for 25 min.
- If there's any water left at the end of cooking, lift the lid and increase the heat a little bit so the water evaporates.
- Divide between two plates and serve warm.
Notes
*You can add to the mix vegetable of choice, like green peas, potatoes, sweet potato, kale etc.
*Check my recipe for vegan walnut roll (veganska potica) where I use aquafaba (liquid from a can of beans). The best aquafaba for whipping is from a can of chickpeas, black chickpeas and butter beans as it achieves the highest peaks.
Nutrition
Serving: 1servingCalories: 721kcalCarbohydrates: 136gProtein: 29gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 837mgFiber: 20gSugar: 3g
Did you like this recipe?Tag @WalkingThroughLavenderFields on Instagram or hashtag it #walkingthroughlavenderfields!