Rice/Beans Recipes

AdahPotatah2024

Collecting easy rice and beans recipes here!:)

AdahPotatah2024

This will get you started: Buy a 10lbs sack of rice. Onions, carrots, kale, raisins, soy sauce, olive oil (large one), and black beans (the big bags are at your ethnic grocer). Cook the rice and the beans. Slice up the onions, carrots, and kate. Fry the kale, add the carrots, fry again, add the onion, fry, add the raisins, beans, rice, and soy sauce. Mix around. Done. If nothing else, try eating this for a few days a week from now on until you perfected the mixing ratios.

https://earlyretirementextreme.com/day-3-grocery-shopping.html

acpgee

https://www.theguardian.com/lifeandstyle/2010/oct/09/mejadra-recipe-yotam-ottolenghi

You can make life easier by using store bought fried onions, the kind Americans put in Thanksgiving green bean casserole.

AdahPotatah2024

I never thought about adding those to beans/rice. Sounds good & with some cheese!saving that recipe, thanks!

AdahPotatah2024

250ml sunflower oil
4 medium onions, thinly sliced
250g green or brown lentils
2 tsp cumin seeds
1½ tbsp coriander seeds
200g basmati rice
2 tbsp olive oil
½ tsp ground turmeric
1½ tsp ground allspice
1½ tsp ground cinnamon
1 tsp sugar
Salt and black pepper
350ml water

Heat the sunflower oil in a medium-size heavy-based saucepan. When very hot, carefully add a third of the sliced onion. Fry for five to seven minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice, golden-brown colour and turns crispy. Use the spoon to transfer the onion to a colander and sprinkle with salt. Repeat with two more batches of onion.

Meanwhile, put the lentils in a small saucepan, cover with plenty of water, bring to a boil and cook for 12-15 minutes, or until the lentils have softened but still have a little bite. Drain into a colander.

Wipe clean the saucepan in which you fried the onion and drop in the cumin and coriander seeds. Place over a medium heat and toast the seeds for a minute or two, until they release those distinctive aromas. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, half a teaspoon of salt and plenty of black pepper. Stir to coat the rice with oil, then add the cooked lentils and water. Bring to a boil, cover and simmer on very low heat for 15 minutes.

Remove from the heat, lift off the lid and cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes. Finally, tip the rice and lentils into a large mixing bowl. Add half the fried onion and stir gently with a fork. Pile up in a shallow serving bowl and top with the rest of the onion.

Yotam Ottolenghi is chef/patron o