225 g (8 oz) dried kidney beans
1 medium onion, finely chopped
1 stalk celery, thinly sliced
1 large clove garlic, crushed
1/2 tsp allspice or mixed spice
1 bay leaf
180 g (6 oz) brown rice
430 ml (3/4 pint) hot vegetable stock
60 g (2 oz) black olives, pitted and sliced
120 g (4 oz) low fat Cheddar cheese, grated
Sea salt and freshly ground black pepper
1 medium onion, finely chopped
1 stalk celery, thinly sliced
1 large clove garlic, crushed
1/2 tsp allspice or mixed spice
1 bay leaf
180 g (6 oz) brown rice
430 ml (3/4 pint) hot vegetable stock
60 g (2 oz) black olives, pitted and sliced
120 g (4 oz) low fat Cheddar cheese, grated
Sea salt and freshly ground black pepper
method
1. To cook the beans in the microwave, first pour on boiling water to cover and allow to stand for at least 2 hours. Drain, then cover with fresh boiling water and microwave on HIGH for 35 minutes, or until the beans are tender.
2. Alternatively, the beans may be cooked by any other method.
3. Combine the cooked beans, chopped onion, celery, garlic, bay leaf and spices with the rice in a casserole.
4. Pour over the boiling stock and microwave on HIGH for 25 minutes, or until the rice is cooked and the liquid is absorbed. Check near the end of the cooking time and add extra liquid if necessary
5. After the rice is cooked, stir in the olives and the grated cheese and microwave for 1 minute on HIGH to melt the cheese. Season to taste with salt and pepper.
2. Alternatively, the beans may be cooked by any other method.
3. Combine the cooked beans, chopped onion, celery, garlic, bay leaf and spices with the rice in a casserole.
4. Pour over the boiling stock and microwave on HIGH for 25 minutes, or until the rice is cooked and the liquid is absorbed. Check near the end of the cooking time and add extra liquid if necessary
5. After the rice is cooked, stir in the olives and the grated cheese and microwave for 1 minute on HIGH to melt the cheese. Season to taste with salt and pepper.
serving amount
serves 4
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