| 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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