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Brown rice, kidney bean and kale pilaf
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Prep Time:
10 minutes
Cook Time:
17 minutes
Total Time:
27 minutes
Try our delicious gluten-free meal: Brown rice, kidney bean, and kale pilaf.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 long fresh red chilli, deseeded, finely chopped
  • 2 tsp finely grated fresh ginger
  • 400g can red kidney beans, rinsed, drained
  • 250g pkt microwave brown rice and quinoa
  • 250ml (1 cup) chicken style liquid stock
  • 100g trimmed kale, chopped
  • 1 bunch broccolini, cut into 5cm lengths
  • 3 soft-boiled eggs, peeled, sliced into rounds
  • 62.50 ml fresh coriander sprigs
  • Natural yoghurt, to serve
  • Lime cheeks, to serve (optional)
Instructions:
  • In a spacious non-stick frying pan or wok, heat the oil over medium heat. Sauté the onion for 5 minutes until softened. Add garlic, chili, and ginger, and stir for 1 minute until fragrant.
  • Combine kidney beans, uncooked rice mix, and stock in a pot and bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in kale and broccolini, cover, and simmer for an additional 3-4 minutes until vegetables are tender and stock is absorbed.
  • Spoon the mixture into bowls, garnish with egg, coriander, and a dollop of yogurt. Serve with lime wedges on the side, if desired.

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