27 Mar 2005

Wild Rice Pilaf

225grammixed basmati and wild rice
600millilitervegetable stock
2tablespoonolive oil
1smallonion
2clovesgarlic
1fresh red chilli, deseeded and thinly sliced
1teaspoonground coriander
1red pepper, deseeded and thinly sliced
1yellow pepper, deseeded and thinly sliced
100grambaby corn, cut into quarters
400gramblackeyed beans, drained
3tablespoonfresh coriander leaves, chopped
seasoning
1 Place the rice and stock in a large pan and bring to the boil. Reduce the heat and simmer for 15-20 minutes until all the liquid is absorbed and the rice is tender.

2 Heat the oil in a large frying pan and cook the onion, garlic and chilli for about 5 minutes until the onion is transparent. Stir in the ground coriander and cook for a minute then add the red and yellow peppers and baby corn. Cook for a further 5-8 minutes until softened, then stir in the rice and black-eyed beans.

3 Heat through for 2 minutes, stirring constantly. Add the fresh coriander and season. Serve immediately with an avocado salad and soured cream, if desired.

Nutritional information per serving

Per serving:

371 calories
fibre 4g
carbohydrate 65g
fat 9g
sat. fat 1g
protein 12g
added sugar none
salt 0,57g

 

 

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Source
BBC Vegetarian Good Food 1997 (feb) p49
Servings
4
Preparation times
Prep: 20 Minutes
Cook: 40 Minutes
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Categories: recipe; main courses;
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