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Smoky Spiced Veggie Rice |
Tasty, healthy, low in fat and calories, yet big on flavour |
Serves - 6 Heat 0 (1-5) |
Rating - 4 (1-5) |
Prep Time 15 Minutes Cooking Time 60 Minutes
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Ingredients |
25 Gram Cashew Nuts
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4 Tablespoon Olive Oil
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1 Corn Cob
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250 Gram Carrots, halved
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2 Onion, finely chopped
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2 Celery, finely chopped
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2 Red Pepper, finely sliced
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3 Garlic Cloves, crushed
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2 Tablespoon Cajun Seasoning
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1.5 Tablespoon Paprika
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1 Teaspoon Chipotle Paste
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2 Tablespoon Tomato Purée
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200 Gram Tomatoes, halved
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400 Gram Red Kidney Beans, drained and rinsed
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400 Gram Tomatoes
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300 Gram Long Grain Rice, washed
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400 Millilitre Vegan Stock
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1 Tablespoon Vinegar
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2 Tablespoon Sugar
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2 Onion, finely sliced
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Method |
Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown.
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Remove from the heat, leave to cool, then roughly chop.
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Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char.
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Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside.
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Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured.
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Add the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée.
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Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins.
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Now stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined.
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Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.
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Slice the corn off the cob and mix it through the rice along with the carrots.
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Season and garnish with the spring onions and cashews.
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