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