| 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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