"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."
Red Kidney Beans and Cabbage Rice
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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.