RCI-VG.004.0043.001
Mike's Bean and Rice Bake
Vegetarian | Vegan Cuisine
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Onions cut into chunks2 unit
- tomatoes3 unitcut into large chunks
- several carrots1 unitcut into large chunks
- One can Canned chickpeas or black beans1 unit
- Other vegetables1 unitzucchini, bell pepper, etc, cut into chunks
- of olive oil1/3 cup
- curry powder1 tablespoon
- garlic5-10 cloves
- Misc spices1 unitgood ones include paprika, cumin, ground chili or chili powder, ground oregano , etc
- basmati rice1 cup
- red wine -- the cheapest you can stand to drink -- I use Charles Shaw merlot750 mlalthough any of the equivalently priced box-wines will work, so long as you get the red.
Method
1
Put one tablespoon of olive oil in saucepan, heat.
2
Stir in curry powder
3
Stir in rice, fry rice briefly (5 minutes or so -- although the dish works if the rice is raw too) while stirring
4
Pre-heat oven to 250
5
Turn off heat, put vegetables, spices, and garlic, followed by rice with curry oil, followed with the can of beans and half the bottle of wine in a casserole dish
6
add rest of olive oil to casserole dish, fill with either water or remainder of wine until all vegetables, beans and rice are submerged in fluid
7
Place casserole dish (covered) in oven, drink any remaining wine
8
Wait for a couple hours, periodically checking to see if rice is soft.
9
Once rice is soft its ready to eat.