Kidney bean pilaff recipe
information
Calories per serving 355.
For the rice
225 (8 oz) brown rice
1 onion, chopped
600 ml (20 fl oz) vegetable stock
2 tablespoons tomato puree
420 g can of red kidney beans, rinsed and drained
1 onion, chopped
600 ml (20 fl oz) vegetable stock
2 tablespoons tomato puree
420 g can of red kidney beans, rinsed and drained
For the pesto
25 g (1 oz) flat leaf parsley
finely grated zest and juice of 1 lemon
1 tablespoon olive oil
15 g (1/2 oz) ground almonds
1 tablespoon grated Parmesan cheese
salt and freshly ground black pepper
finely grated zest and juice of 1 lemon
1 tablespoon olive oil
15 g (1/2 oz) ground almonds
1 tablespoon grated Parmesan cheese
salt and freshly ground black pepper
method
1. Place the rice in a large saucepan with the chopped onion and stock, and bring to the boil. Reduce the heat, cover and simmer for 35-40 minutes, until the rice is tender
2. Drain the rice well, and mix in the tomato puree and red kidney beans. In a clean pan, heat the rice mixture gently to warm it through.
3. Meanwhile, make the pesto. Remove any tough stalks from the parsley and chop the leaves finely. Mix it together with the lemon zest and juice, olive oil, ground almonds, Parmesan cheese and seasoning.
4. Add the pesto to the rice mixture. Stir well and heat through.
5. Serve this pilaff hot, or chill it in the fridge and serve it cold as a rice salad.
2. Drain the rice well, and mix in the tomato puree and red kidney beans. In a clean pan, heat the rice mixture gently to warm it through.
3. Meanwhile, make the pesto. Remove any tough stalks from the parsley and chop the leaves finely. Mix it together with the lemon zest and juice, olive oil, ground almonds, Parmesan cheese and seasoning.
4. Add the pesto to the rice mixture. Stir well and heat through.
5. Serve this pilaff hot, or chill it in the fridge and serve it cold as a rice salad.
serving amount
serves 4.
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