TURMERIC RICE WITH BEANS AND BROCCOLI
If you need some colour to your winter days then we recommend this turmeric rice with beans and broccoli. It’s one of the many favourite mid week meals of ours as it’s so easy to make. They say turmeric has anti-inflammatory effects as well which sounds great especially in the middle of winter and makes this dish even more suitable for the season.
This recipe makes a good dinner for two adults and with the red kidney beans you don’t have to worry about those proteins either.
TURMERIC RICE WITH BEANS AND BROCCOLI
Prep time
Cook time
Total time
Author: Antidote Kitchen
Serves: 2
Ingredients
- 300g brown rice
- 1 yellow onion
- 2 garlic cloves
- 1 thumb size piece of ginger
- 2 tbsp olive oil
- spices: 2tsp turmeric, 1tsp paprika, 1tsp coriander
- 2 tbsp tamari sauce
- 1 broccoli head
- 1x400g can of red kidney beans
- Handful of fresh basil
- ½ lemon
- Sea salt
Instructions
- Put the brown rice to boil and cook until al dente
- Chop the broccoli head and steam (or boil) until al dente
- Chop the onion, garlic cloves and ginger
- Heat up a pan over medium heat with 1 tbsp olive oil and add the onion, ginger and garlic, sauté until onion turns translucent
- Add the cooked rice, spices and tamari sauce and salt to taste and sauté for a couple of minutes
- Add drained red kidney beans and broccoli and toss around. Taste and add salt if needed.
- To make a dressing, blend the basil, 1 tbsp olive oil, ½ lemon juice and a pinch of salt
- Serve the rice with the dressing on top or on the side
Nutrition Information
Serving size: 1 Calories: 512 Fat: 16 Carbohydrates: 72 Sugar: 5 Fiber: 7 Protein: 18