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Rice, Beans 'N' Greens
Serves 2-3 | 30 minutes - everything else is
prepared and cooked while the rice is
Serve 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
- 300g/10oz wholemeal noodles or spaghetti
- 225g/8oz brown rice
- 750ml/1pt 6fl oz water
- ½ a low-salt stock cube
- 1 tsp cinnamon
- Oil spray
- 2 large cloves garlic, crushed
- 1 tsp cumin powder
- large pinch chilli flakes
- ½ tsp salt
- 2 tins kidney or pinto beans, well rinsed and drained (buy salt-free if you can)
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.
1 Put the rice on to cook - wash, drain and
place in a pan with the water, half a stock
cube and the cinnamon.
2 Make a sauce of your choice. Keep warm
until the meal is ready to serve.
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.