Spicy Beans and Pilau Rice

 The perfect plant based dinner full of flavour and easy to make.

Serves 4

½ tbsp rapeseed oil

2 red onions sliced finely

3 tins mixed cooked beans

1tsp sweet paprika

1tsp spicy paprika

½ tsp chilli flakes

1 tin chopped tomatoes

300ml passata

200ml hot vegetable stock or hot water

1 pinch saffron

3 tbsp chopped flat leaf parsley

 Add the saffron to the water or stock and stir. Heat the oil and add the onions and all the spices plus a splash of water and cook lid on over a medium heat until the onion starts to soften. Add everything else and stir well to combine and cook for about 15 minutes on a medium heat (don’t boil) until the flavours have combined. Taste and season as needed and serve with the rice.

 Rice

2 mugs rice Plus 3 ½ mugs water

1 stick of celery finely diced

½ tbp oil

2 large handfuls of chopped parsley

Heat the oil, add in the celery and cook over a medium heat until starting to soften

Tip in the rice and cook, stirring until it starts to crisp a little – about 3 minutes

Add the water and 1tsp salt, bring to the boil and then turn down to the lowest heat, and cook lid until the rice is done. You will see little dimples in the rice and all the water will be absorbed. Fluff it a little with a fork and stir through the chopped herbs and serve.