2:19 pm by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 25 mins
Serves 4
Ingredients200g brown rice
3 tbsp extra virgin rapeseed or olive oil
200g spring greens or chard (trimmed weight), washed and roughly chopped
3 garlic cloves, finely sliced
400g can butter beans, rinsed and drained
½ tsp cumin seed
1 tsp smoked paprika
natural yogurt, to serve (optional)
Method
1.Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.
2.Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.
4:19 pm by Unknown
From : circle-b-kitchen.squarespace
Serves 6 to 8
Ingredients
3 15-ounce cans cannellini beans, rinsed and drained
1/2 cup chopped red onion
1/2 cup chopped fresh parsley leaves
1/4 cup chopped or torn fresh dill, mint, or basil (optional)
1/2 teaspoon coarse salt
1/4 cup chopped sun dried tomatoes (optional)
a few minced red chilies (optional)
1/4 teaspoon freshly ground black pepper
3 scallions (green party only), finely sliced
Vinaigrette (recipe follows)
Directions
Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
Slowly stir in just enough of the dressing to coat the beans. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.
Vinaigrette
yield Makes 1 cup
1 tablespoon minced shallot or garlic
1 teaspoon Dijon mustard
1 teaspoon light-brown sugar
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.
1:30 pm by Unknown
From : Delish
Ingredients3 tablespoon(s) extra-virgin olive oil
2 clove(s) garlic, minced
4 1/2medium plum tomatoes, chopped
1/2 teaspoon(s) dried oregano
crushed red pepper
1 cup(s) cannellini beans, rinsed
1/2 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
8 ounce(s) orecchiette, radiatore or other short pasta
1 pound(s) broccoli rabe, stem ends trimmed and cut into 1 1/2" pieces
1/4 cup(s) freshly grated Parmesan or Pecorino Romano cheese
Directions
1.Put a large pot of water on to boil for cooking pasta.
2.Heat oil in a large skillet over low heat. Add garlic and cook, stirring, until fragrant but not colored, about 1 minute. Add tomatoes, oregano and crushed red pepper; cover and increase heat to medium. Cook, stirring occasionally, until the tomatoes start to break down and release their juices, 5 to 10 minutes. Add beans, reduce heat to low and simmer, covered, until heated through. Season with salt and pepper.
3.Meanwhile, cook pasta in the boiling water for 4 minutes. Add broccoli rabe and cook until the pasta is just tender and the broccoli rabe is tender, 4 to 5 minutes more. Reserving 1/2 cup of the cooking liquid, drain the pasta and broccoli rabe and place in a large bowl. Add the tomato mixture and the reserved cooking liquid; toss to coat. The dish should be slightly soupy. Sprinkle each serving with cheese.
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1:20 pm by Unknown
From : Delish
Ingredients
8 ounce(s) whole-wheat pasta shells, tubetti, ziti or rigatoni
2 tablespoon(s) extra-virgin olive oil
1 can(s) (14 ounce) cannellini beans, rinsed
1 clove(s) garlic, minced
1 pound(s) ripe tomatoes, diced (about 3 cups)
1/4 cup(s) oil-cured black olives, pitted and chopped
1/2 cup(s) sliced fresh basil
1/4 teaspoon(s) kosher salt
Freshly ground pepper, to taste
1/4 cup(s) grated Pecorino Romano cheese
Directions
1.Put a large pot of water on to boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.
2.Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 4 plates and top with sauce and cheese. Makes 4 servings.
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5:31 pm by Unknown
Chef's Name : Vicky Ratnani
Ingredients75 gm cooked kidney beans
1 stalk spring onions
1 each yellow and red bell peppers
1/2 cup cottage cheese
3-4 lychees
1 Green chilly
1 radish
2 tsp lemon juice
1/2 cup olive oil
10 gm pickled ginger
Salt & pepper to taste
A small bunch coriander leaves
1 tsp cumin seed
1/2 an orange, juice
A pinch of orange zest
Method
Slice the spring onions on the bias thinly, julienne the bell peppers, pickled ginger and radish.
Dice and saute the cottage cheese.
Dice the lychees, green chillies.
In a bowl mix all the ingredients except the salt, pepper , olive oil and lemon juice.
Mix the olive oil and lemon juice. Pour into the bowl.
Season to taste. Garnish with fresh coriander.
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5:48 pm by Unknown
Recipe by : India Food Forever
Ingredients:
1 cup Steamed Sprouted Moong
1 Onion chopped
1 Tomato chopped
salt to taste
Red chili powder to taste
11/2 tsp. lemon juice
1/4th tsp. roasted cumin (Jeera) powder
Finely chopped coriander leaves
1/2 tsp. grounded sugar (optional)
Preparation:
Wash and drain sprouts.
Add Onion, tomato and other ingredients.
Mix well.
Garnish with coriander.
Note: Other sprouted lentils can also be used in place of moong
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