1325. Green Bean Rice

Seasonal local produce at a reasonable price is something I cannot pass up in the grocery store. The other day I got I whole giant bunch of green beans I had to quickly make plans for, and this rice dish was one of the outcomes.
The rice itself is very fragrant, with a whole lot of spices, onion, garlic and minced meat. This is elevated further by the addition of tomato paste and fresh green beans. Of course, you can use frozen green beans, but adjust the cooking time accordingly as they would need less cooking than the fresh, and might turn to mush.


Ingredients:

2 cups basmati rice
3 Tbsp olive oil
1 onion, chopped
3 cloves garlic, grated
500g lamb ground
1 Tbsp curry powder
1/2 tsp cumin powder
1 tsp  turmeric
1/2 tsp black pepper
1 tsp thyme
2 tsp salt
1 tsp dried lime powder
500g green beans cut into 1/2 inch
1/4 cup tomato paste


Method:

Soak the rice for a minimum of 30 minutes.
Meanwhile, saute the mince meat and chopped onion in the oil. When browned, add the garlic, stirring until fragrant. Add the tomato paste, and stir one more minute.
Stir in the cut beans and stir until the beans are semi-cooked and still hold their crunch.
Add the spice powders, seasoning, and thyme. Stir a minute more.
Drain the rice and stir it in delicately. Add three cups of boiling water, cover the pot and reduce heat to low.
Steam for 25 minutes until the rice is fluffed and the water is absorbed.
Serve steaming hot, topped with roast chicken and a sprinkle of barberry for a pop of color.

صحة و عافية