This dish is inspired by the Middle Eastern side of my heritage. It is a very delicious and super simple meal that will guarantee no leftovers! Now is the season of green beans, so try something new!
My family squeals in delight when they know this is for lunch or dinner and I plan on fixing it for Thanksgiving!
I use white basmati rice for several reasons. It is what I can easily digest since having been diagnosed with celiac after years and years of only eating brown rice. It is also the most ethnically authentic way to enjoy this gem of a dish!
My family squeals in delight when they know this is for lunch or dinner and I plan on fixing it for Thanksgiving!
I use white basmati rice for several reasons. It is what I can easily digest since having been diagnosed with celiac after years and years of only eating brown rice. It is also the most ethnically authentic way to enjoy this gem of a dish!
Ingredients:
- Basmati rice (cook as much as you need)
- 1 large bag of green beans (organic and local if possible!)
- 1 medium onion (sweet, yellow or white will do)
- 3 cloves fresh garlic (diced fine)
- 1 can of stewed tomatoes
- cumin (lots! 1-2 TBS)
- salt and pepper
- coconut oil
- 4-6 cardamom pods
Preparation:
I wash and soak the rice in water while I prep the rest.
Wash the beans and cut in long thin strips.
Chop onions in fairly small chunks.
Pulse the canned stewed tomatoes in your blender until they are broken down.
Cooking Directions:
Heat coconut oil in a large pan on medium and cook onions and garlic for a couple of minutes. Add beans and spices (cumin, salt and pepper) cook for a few minutes until beans seem softer. Add tomato mixture and cook on med/low for 20 minutes or longer if the beans are not very soft.
10 minutes before the beans are ready, drain rice and add fresh water as well as cardamom pods. Cook rice. When ready discard cardamom pods.
Serve with cayenne or a hot chili sauce/paste of your choice if you like it zingy!
Buon Appetito!
- Basmati rice (cook as much as you need)
- 1 large bag of green beans (organic and local if possible!)
- 1 medium onion (sweet, yellow or white will do)
- 3 cloves fresh garlic (diced fine)
- 1 can of stewed tomatoes
- cumin (lots! 1-2 TBS)
- salt and pepper
- coconut oil
- 4-6 cardamom pods
Preparation:
I wash and soak the rice in water while I prep the rest.
Wash the beans and cut in long thin strips.
Chop onions in fairly small chunks.
Pulse the canned stewed tomatoes in your blender until they are broken down.
Cooking Directions:
Heat coconut oil in a large pan on medium and cook onions and garlic for a couple of minutes. Add beans and spices (cumin, salt and pepper) cook for a few minutes until beans seem softer. Add tomato mixture and cook on med/low for 20 minutes or longer if the beans are not very soft.
10 minutes before the beans are ready, drain rice and add fresh water as well as cardamom pods. Cook rice. When ready discard cardamom pods.
Serve with cayenne or a hot chili sauce/paste of your choice if you like it zingy!
Buon Appetito!
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