Rice salad

By Drum Digital
20 July 2016

Looking for an easy meatless recipe? Try this.

By Hope Malau

Serves: 6

Preparation: 5 min

Cooking: 15 min

1 red onion, finely chopped

2 garlic cloves, finely chopped

15 ml (1 T) olive oil

knob of butter

1 red pepper, chopped

5 ml (1 t) cumin seeds

2,5 ml (½ t) chilli flakes

500 ml (2 c) basmati rice

650 ml vegetable stock, hot

400 g tin kidney beans, drained and rinsed

zest of 1 lime

handful of fresh coriander leaves, chopped

1 avocado, sliced

  1. Add the oil to a saucepan and fry the onion, garlic and butter over a low heat. Increase the heat, add the cumin and chilli. Cook for 2 minutes, stirring continuously.
  2. Stir in the rice, mixing it with the onion. Pour in the stock, bring to a simmer, cover and let simmer over low heat for 5 minutes. Remove from the heat and leave for 5 minutes with the lid on.
  3. Fork through the kidney beans, lime zest and coriander. Cool completely and serve with avocado slices over it.

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