Happy September everyone!! Hope you have had an enjoyable Summer and are making the best of the still mild weather. I hate to see Summer go personally and I’m counting the days until warmer weather!
If you are like me, then this flavourful and vibrant rice dish will add just the right splash of golden sunshine to you table. Experiment with the vegetables used, including using frozen veg and aromatics like ginger to liven things up.
Spice Mix- Coriander Seeds,Cumin,Turmeric, Mexican Oregano, Bay Leaves, and Garlic.
Dried Fenugreek Leaves(Curry Leaves), lightly crushed,(if leaves are whole), and soaked in hot water.
1 Can of Kidney Beans drained.
Small Can of Sweetcorn drained.
A Small Handful of Celery Leaves chopped.
2 Bay Leaves
1 Onion and a few cloves of Garlic chopped and crushed.
2 Cups of Basmati Rice rinsed and set aside.
Fry the aromatics-The onion and garlic with the bay leaves, thyme and turmeric.
Cook for around 5 minutes, then add the other spices,which should be ground to a powder.
Add the corn and beans to the pot,stirring for a few minutes.
Then strain the now softened fenugreek leaves, a stock cube(not a whole one as we don’t want it salty!) and cover the mixture with water.
Simmer for around 10 minutes.
After this add the rinsed rice and cover on a low heat for at least 20 minutes or until the liquid has evaporated and the rice is tender.
Serve with side dishes,like miso roasted chicken,
Vegetables and sauce of choice if desired. Best served hot! Disfrutalo!!