Everything but Beetroot

A paella-style rice with beans, okra and celery.  A bit of a challenge for the family as the kids don’t usually go for anything too green and my partner doesn’t like celery that you can actually see in any recipe.

Nevertheless, it wasn’t half bad and fed us and a guest with enough left over for a lunch later this week.

Ingredients

• 350 g of rice
• 2 litres of vegetable stock, hot
• 2 tablespoons of cumin powder
• 1 tablespoon of olive oil
• 1 sliced onion
• 2 cloves of garlic, crushed
• 4 sticks of celery, chopped
• 1 tin of kidney beans, drained and rinsed
• 1 tin of aduki beans, drained and rinsed
• a handful of okra, blanched
• a pinch of paprika
• a pinch of dried thyme

Method

Put the rice, stock and cumin in a large saucepan on a high heat and bring to the boil.  Reduce the heat and simmer for 15 minutes.

Meanwhile heat the oil in a large frying pan and fry the onion, garlic and celery for 6-8 minutes, stirring occasionally.

Blanch the okra.

Take the rice off the heat and stir in all the ingredients and serve.

Dirty Rice [pdf]