Oriental rice

This dish is inspired by the oriental pilaf rice. Pilaw rice comes in many different varieties, so that this version I chose can be found somewhere in the Middle East.

In my version I "hide" beans in the rice so that my children won't find them. With kidney beans an impossible task, with Canellini beans it is a little easier.

Baharat or "Seven Spice"

Baharat (or often called "Seven Spice") is an spice mixture used in Middle Eastern cuisine. Depending on the region, the mixture of finely ground spices can be very different from each other, but the base is always cumin, paprika and nutmeg.

A must for an Oriental evening

If you think about what to serve with your kebabs, this rice always fits.

And of course this dish is gluten-free.

Ingredients

500 gram basmati rice (rinsed)

1 onion, chopped

3 cloves of fresh garlic, minced

1 yellow bell pepper, cut in small cubes

2 tablespoons of tomato paste

3 tablespoons of baharat seasoning (you may substitute with two parts of paprika, one part cumin and one part of grated nutmeg)

1 can of cooked beans, drained (ca. 250 g) - kidney beans or cannellini beans

1 l chicken stock

4 tablespoons of olive oil

Salt and pepper, to taste

Preparation

Heat 4 tablespoons of olive oil over medium heat in a sauté pan.

Sauté the copped onion and the bell pepper for a couple of minutes adding the baharat seasoning from the beginning. Add the garlic, and sauté for another minute.

Add the tomato paste and cook for a couple of minutes.

Add the rice and let the rice suck in the seasoning.

Add the chicken stock and the beans.

Cook it all on a low heat with the lid on for 10-15 minutes.