Recipe

Black bean, rice and vegetable pilaf

Aug 31, 2009 2:00pm
  • 1 hr 5 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Black bean, rice and vegetable pilaf
  • 1/2 cup (100g) mexican black turtle beans
  • 1 red onion (300g)
  • 30 gram butter
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 cinnamon stick
  • 6 cardamom pods
  • 3 cloves
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 carrot (120g), sliced thinly
  • 1 1/2 cup (300g) long-grain rice
  • 1 1/2 cup (375ml) vegetable stock
  • 1 1/2 cup (375ml) water
  • 1 green capsicum (200g), chopped coarsely

Method

Black bean, rice and vegetable pilaf
  • 1
    Place beans in medium saucepan of boiling water. Boil, uncovered, about 40 minutes or until tender; drain.
  • 2
    Cut onion into wedges. Heat butter in large saucepan; cook onion and spices, stirring, about 1 minute or until fragrant. Add carrot and rice, stir until combined.
  • 3
    Add stock and the water; simmer, covered, 8 minutes. Add beans and capsicum; simmer, covered, about 2 minutes or until rice is tender and liquid is absorbed.

The Latest from Food To Love