Spiced Green Beans & Rice
Submitted by Kazzy
Basmati rice cooked with fresh green beans, black mustard seeds, cumin, turmeric, and asafetida in one pot. This South Indian-inspired side dish is vegan, fragrant, and ready in 40 minutes.
YIELD
5 servingsPREP
10 minCOOK
25 minREADY
40 minThe sound of mustard seeds popping in hot oil is how you know this dish is headed somewhere good.
Black mustard seeds, cumin seeds, crushed red chili, and a pinch of asafetida hit the pan first, blooming in oil until they crackle and release their fragrance.
Chopped green beans and turmeric go in next, followed by rinsed basmati rice, and the whole thing simmers covered until the rice is fluffy and the beans are tender.
One pot, 40 minutes, and you’ve got a South Indian-style rice dish that works as a side or a light main.
Kitchen Tips
- Rinse the rice until the water runs clear. This removes excess starch and prevents the grains from clumping.
- Keep a lid handy when adding mustard seeds to hot oil. They pop and jump out of the pan.
- Asafetida (hing) adds an onion-garlic depth. It’s optional but worth seeking out at an Indian grocery store.
- Let the rice sit covered for 5 minutes off the heat before fluffing. This final steam makes the grains perfectly separate.
Ingredients
Directions
Place rice in a strainer and rinse with cool water until water runs clear.
Set aside.
In a large saucepan, fry mustard seeds, chili, cumin seeds and asafetida in hot oil until mustard seeds begin to sputter and pop.
Add green beans, tumeric and salt.
Sauté for 3 minutes.
Add rice to green bean mixture in saucepan and sauté for 3 minutes.
Add water and bring to a boil.
Cover, reduce heat to low and simmer for 15 minutes.
Remove from heat and set aside for 5 minutes.
Fluff with a fork and serve.
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