  
Contents:Know how
Rice, Beans 'N' GreensServes 2-3 | 30 minutes - everything else is prepared and cooked while the rice is simmeringServe with a quick and simple sauce - such as Sweet Potato Cashew Cream or one of the others in the Saucy section. Or cheat and use a ready-made cooking sauce - just check it's animal-free and below five per cent fat per serving! Rice
Beans
Greens
1 Put the rice on to cook - wash, drain and place in a pan with the water, half a stock cube and the cinnamon.
3 Prepare the bean ingredients. Heat the oil spray, sauté the garlic then add the cumin and chilli flakes. Add a teaspoon of water if it starts to stick. Add the beans and salt and mix in well. Turn off the heat and keep warm. 4 Now steam the greens - shred them fine so they cook quickly. 5 Serve everything hot with the sauce on top or on the side. |
Use curly kale, spring greens or dark green
cabbage - if you are really pushed for time,
try ready-chopped bags of curly kale! Aim
for 3 good handfuls of shredded greens per
person. If cooking from scratch, cut the
large veins out of the greens and discard.
Shred quite finely then wash thoroughly.
Place in a steamer - and cook for 3-5
minutes. Don't let it get soggy.