Red Kidney Beans and Cabbage Rice

(17)
"This is a simple, nutritious recipe made from leftover rice. Make it for a quick weeknight dinner or make a bigger portion for a crowd. Since the beans and rice are already cooked the dish is done in a jiffy. I used basmati rice here but any long grained rice will do. For a healthier option, use brown rice or other grains like farro, quinoa, barley, millet, buckwheat or amaranth."
-- @sarchakra
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  • Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 3

Recipe Card

ingredients

  • 439 gram dark kidney beans
  • 2 cups cooked basmati rice
  • 1 tbsp tomato paste
  • 1 cup thinly sliced red cabbage
  • 2 tbsp olive oil
  • 1 tbsp garlic
  • salt
  • 2 tsp turmeric
  • 2 tsp cumin powder
  • 2 tsp black pepper
  • 2 tbsp chopped dill
  • 1 tbsp lime juice

Method

  • Step 1

    Microwave cooked rice for 1 minute. Keep aside. Heat oil. Sauté sliced red cabbage. Season with salt and pepper. Cook till slightly caramelized but the crunch is still there. Remove.

  • Step 2

    In the remaining oil sauté garlic. Drain the red kidney beans from the can. Discard the water and add the kidney beans to the pan.

  • Step 3

    Add salt, turmeric and cumin powder. Let the beans heat through.

  • Step 4

    Add the warm rice. Check and adjust seasoning. Mix in sautéd red cabbage.

  • Step 5

    Sprinkle chopped dill. Add a generous squeeze of lime. Toss and serve.

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