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Recipe
First course
Basmati Rice With Kidney Beans And Thyme
By FDL
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An easy vegan basmati rice recipe with a Mexican twist: rice with kidney beans and thyme, the perfect dish if you're looking for a tasty vegan first course
Ingredients
Ingredients
- Basmati rice 400 g
- Red kidney beans 400 g, tinned
- Vegetable tock 100 ml
- Garlic 1 clove
- Onion 2 each
- Grape seed oil
- Salt
- Pepper freshly ground
- Thyme 1/2 bunch
Info box
- Recipe category First course
- Recipe yield 4
- Recipe cuisine Mexican
Preparation
Cook the rice according to the package instructions.
Wash and drain the red kidney beans.
Peel the garlic and onions. Finely dice the garlic and slice the onions into thick rings.
Heat the oil and fry the onion rings until golden brown. Add the garlic and beans, sweat briefly then stir in the stock. Pick the thyme leaves from their stalks (reserving a few sprigs to garnish) and add to the cooked rice with the beans and onions. Season to taste with salt and pepper and serve garnished with thyme.
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