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Posts Tagged ‘Quick Spiced Rice’

We love recipes like this; perfect for using up bits and pieces and super tasty. 

Wine Suggestion: There’s a vibrancy to this food and we matched it with Ventenac’s “Dissidents” le Paria, a fresh-fruited, minerally grenache. Lovely light spices, a stony core of texture and bright plums and cherry flavours.

Green Spiced Rice – serves 2-3

  • 150g frozen broad beans
  • 400ml vegetable stock
  • 2 tbsp Thai green curry paste
  • 200g basmati rice
  • a slice of butter
  • a few sliced mushrooms
  • a large carrot, coarsely grated
  • 3 eggs, lightly beaten
  • a handful of coriander, roughly chopped
  • a few handfuls of spinach

Cook the broad beans in boiling water for 2 minutes, then drain and pop them out of the skins. 

Wilt the spinach is a saucepan, then leave to cool. Squeeze out any excess liquid if necessary and chop. 

Pour the vegetable stock into a saucepan, then add the curry paste and the rice. Bring to the boil, then cover and simmer for 10 minutes or until almost tender and most of the liquid absorbed. 

Melt the butter in a large frying pan, then fry the mushrooms until lightly coloured. Add the rice and carrot to the pan with the broad beans. Stir until the rice is moist but no longer wet, then add the eggs and season. Keep cooking, stirring now and then to break up the egg, until it is lightly cooked. Fold through the chopped spinach and coriander, then serve. 

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

 

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