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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Australian 4 servings

INGREDIENTS

225 g Mixed basmati and wild rice
600 ml Vegetable stock
Saute liquid of your choice
1 sm Onion; finely chopped
2 Garlic cloves; finely chopped
1 Fresh red chilli; deseeded and finely chopped
1 ts Ground coriander seed
1 Red capsicum; thinly sliced
1 Yellow capsicum; thinly sliced
100 g Baby corn; cut into quarters lengthwise
400 g Can blackeyed beans; drained
3 tb Chopped fresh coriander; (optional)

INSTRUCTIONS

Just had to share a truly delicious meal I made last night. It's from
"Delicious Vegetarian Made Easy", a publication by Australian Vegetarian
magazine. (For those in Australia - it's only $5.95 from newsagents and
worth every cent!!)
Place the rice and stock in a large pan and bring to boil. Reduce heat and
simmer for 15-20 minutes until all liquid is absorbed and rice is tender.
Saute onion, garlic and chilli in a frypan until onion is transparent. Stir
in ground coriander seed and cook for a minute, then add the capsicums and
baby corn. Cook a further 5-8 minutes until softened, then stir in the rice
and blackeyed beans. Heat through for 2 minutes, stirring constantly. Add
the fresh coriander.
My notes: I used a brown rice-wild rice mix instead of the basmati, which
gave a lovely nutty flavour. Also make sure you use your best vegetable
stock, it really makes a difference. I omitted the fresh coriander because
I don't like the flavour and it was still delicious.
:)
Posted to fatfree digest by "Robyn Frankland"
<robynf@earthsciences.uq.edu.au> on Jan 27, 1999, converted by MM_Buster
v2.0l.

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