Black bean, rice and vegetable pilaf
Aug 31, 2009 2:00pm- 1 hr 5 mins cooking
- Serves 4
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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
- 1Place beans in medium saucepan of boiling water. Boil, uncovered, about 40 minutes or until tender; drain.
- 2Cut 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.
- 3Add 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.
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