This is quick (under 30 minute) dish to prepare. The rice cooks while the veggies are taken care of. I think the longest amount of attention is in chopping the onion and green beans. It is tasty and is low-cost and uses only 2 dishes.
Good for 2 people
- 1 C basmati rice
- 1 1/4 C water
- 1/2 t salt
- 2 T vegetable oil (don’t be vegetarian ‘cuz you like animals, be a vegetarian ‘cuz you hate plants)
- 2 T sliced almonds (do not try to slice the almonds yourself – I know more people cut on those buggers than anything else)
- 1/2 C finely chopped onion – or half a medium onion (yellow or red)
- 3 large cloves garlic, finely chopped
- 1 t ground cumin
- 1 t ground coriander
- 1/2 teaspoon red chili pepper flakes or Indian Cayanne
- a few pinches of salt (1/4t – 1/2t, but I under-salt)
- 1 can (14oz) unsweetened coconut milk (Whole Foods does a good job)
- 3/4 # green beans, trimmed and cut into 1-inch pieces
- 1 t lime juice
- 2 T chopped cilantro
- 1 C basmati rice
- rice cooker or medium pot
- 3 quart pan / pot
- Pull out pot / rice cooker for rice. Add rice, water 1/2t salt and 3/4 C of coconut milk. If using a rice cooker (which is cheap and oh-so-easy), then turn on and you’re done. Move on to #2 In a pot, bring to a boil, bring down to the lowest simmer, cover and cook for 15 minutes. Remove from the pot and let it stand for 10 min, covered (to steam).
- Heat oil over medium heat in 3qt pot
- Add almonds until golden. About 4 minutes. Watch out since they can easily burn. Remove from pot for garnish later.
- Add onions, garlic, cumin, coriander and chili/cayenne. Cook until golden, about 4 minutes.
- Add 3/4 C coconut milk (I just use the rest of the can) and the green beans. Bring to a boil, then simmer, covered until beans are tender, 5-6 minutes.
- Turn off heat, sprinkle with lime juice and toss lightly.
- Plate with some of the coconut rice, then cilantro on top.
Adapted from Bihari Green Beans Masala on Wednesday Chef