Kidney Bean and Brown Rice Pilaf
Kidney Bean and Brown Rice Pilaf



  • 2 tsp olive oil
  • 1 chopped red onion
  • 2 crushed garlic cloves
  • 1 red chilli, deseeded and chopped
  • 2 tsp grated ginger
  • 400g tin of kidney beans, drained
  • 250g cooked brown rice
  • 250ml chicken stock
  • 100g chopped kale
  • 1 bunch of broccolini, cut into 5cm pieces
  • Small handful of chopped coriander
  • Heat the oil in a wok and cook the onion for 5 mins to soften. Add the chilli, garlic and ginger and cook for 1 minute more. Stir in the kidney beans, cooked rice and stock and bring to the boil. Simmer for 5 mins, then stir in the kale and broccolini, and simmer - covered - for 3 mins more. Scatter with coriander and serve as a side at a barbecue or Tex-Mex feast.
10 mins
4 serving

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