This dish is not pretty, which is why it’s pictured here in my most distracting bowl on my lovely kitchen floor – but it does taste good and it’s easy to make super cheaply. Chances are you’ll have most of this stuff in your cupboard anyway which is exactly why I made this dish last night.
This recipe accidentally makes enough for four people, although I meant to make it for only two. There’s a kind of mania that comes over you when you rummage through the fridge to discover yet more vegetables you can use up. Also, rice swells up – who knew?
Here’s what you’ll need (feel free to substitute veg for whatever you have kicking about):
2 red onions
2 sticks of celery
2 large shakes of paprika (smoked if you like)
1tsp ish turmeric
cup of brown rice (always brown unless you’re making a risotto or sushi)
Tin of kidney beans (butter beans, chickpeas, aduki.. whatever is in the cupboard)
Tin of tomatoes
Pinch of salt
Pinch of sugar
I also added some leftover roasted sweet potato from the night before
Chop the onions and sweat them in your nicest big pan. I’ve said it before and I’ll say it again – don’t bother putting oil in the pan, just a splash of water if they start to stick and they’ll be soft and gorgeous. Add the chopped carrots, celery, turmeric and a two big shakes of paprika. Celery takes quite a long time to cook so don’t be tempted to add any more ingredients until you can force a spatula through it. Adding a splash of water to the pan and putting the lid on for a couple of minutes can help. Add the chopped pepper and cook for a minute more. Pour a cup of rice, the chopped tomatoes and enough boiling water to just cover everything. Melt in a teaspoon or marmite. Pop the lid on and simmer until the rice is cooked through. Add the kidney beans right at the end just to heat through. At this point I added the leftover roasted sweet potato from the night before too.
If you try this, let me know! I like to hear how things turn out outside of my little kitchen…