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Spiced Green Beans And Rice

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Submitted by Kazzy

YIELD

5 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

1 15
TABLESPOON ML MUSTARD SEEDS, BLACK
1 1
PINCH PINCH RED PEPPER FLAKES
crushed *
1 5
TEASPOON ML CUMIN SEEDS
¼ 1.3
TEASPOON ML ASAFETIDA
optional *
2 3E+1
TABLESPOONS ML OLIVE OIL
3 7.1E+2
CUPS ML GREEN BEANS
fresh, chopped
1 5
TEASPOON ML TURMERIC
¼ 1.3
TEASPOON ML SEA SALT
1 237
CUP ML BASMATI RICE
uncooked
3 ½ 828
CUPS ML WATER
or vegetable broth

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 272g (9.6 oz)
Amount per Serving
Calories 118 46% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 130mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 9% Vitamin C 18%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 
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