This combination of green vegetables and turmeric rice makes for a lovely accompaniment or as a shared dish on the dinner or lunch table. Also delicious on its own with a simple yoghurt and cucumber raita on the side. It is packed with green goodness!
It’s a great way to brighten up leftover rice and can be made with brown rice for an even healthier outcome, although it won’t look as “green and gold”.
I served it alongside orange glazed salmon which made for a delicious and healthy summer dinner.
Note that you will need to cook and preferably chill the rice overnight and also park boil/microwave the green beans before starting to put this recipe together.
Ingredients:
1.5 cups basmati rice cooked with 1/2 teaspoon turmeric , preferably chilled overnight
1 tablespoon olive oil
1 large onion sliced into thin half moons
1 clove garlic crushed
1/2 cup of peas
1 cup baby spinach chopped
1/2 cup of green beans cut into small pieces, par boiled until just cooked
1/2 small green capsicum finely diced
1 small green chilli (optional)
Salt and pepper to taste
Handful of torn mint leaves (optional)
Handful of toasted pine nuts (or toasted nuts of your preference)
Method:
1. Heat oil in large non-stick frying pan, add onions and half the diced capsicum and sauté slowly until transparent and beginning to brown
2. Remove half the onions/capsicum mixture and set aside for garnish later
3. Add garlic to remaining onions in the pan and cook for 1 minute
4. Add peas and green beans and cook for 2 minutes until warmed through.
5. Add rice and chopped spinach with 1/4 cup of water and cook until rice is heated through and water has evaporated.
6. Add with remaining onions, fresh diced capsicum, pine nuts and mint leaves and mix through before serving.
