Ingredients
- 1 onion
- 50 g fresh ginger
- 2 small red chili pepper
- 180 g long grain rice
- 300 ml vegetable broth
- 250 g drained kidney beans (canned), rinsed
- 1 cucumber
- 1/2 bunch coriander
- 1 organic lime
- 4 tbs olive oil
- salt, pepper
- 50 g pecans
Preparation
1. Peel and mince the onion and ginger. Clean, de-seed and mince the chili pepper.
2. Add the onion to the pot, heat the pot at highest level up to the roasting window, switch to a low level, add the ginger, chili and rice, roast briefly and deglaze with the broth.
3. Heat the pot at highest level up to the vegetable window, switch to a low level, and cook for approx. 20 minutes in the vegetable area.
4. Peel the cucumber, then halve it lengthwise, de-seed and cut it into slices. Remove the coriander leaves from the stems and chop finely.
5. Mix together the cucumber, rice and beans in one bowl. Zest some of the lime, then squeeze out the juice. Mix these two with olive oil, salt and pepper and stir into the salad.
6. Coarsely chop the pecans and sprinkle over the salad to serve.
This recipe has been tested and approved by AMC.
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