Dark Red Kidney Beans and Saffron Basmati Rice - Mains Recipe
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Cooking tools:
- Mandoline
- Grill pan
- Cake ring
- Fine-mesh sieve
- Saucepan
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
- Plastic wrap
- Plate
Ingredients
- 1 cup basmati rice
- 3 1/2 cups unsalted vegetable stock
- 2 oz fresh fennel
- 1 tsp saffron (optional)
- 1 garlic clove, smashed
- 16 oz can of red kidney beans
- 1/2 cup medium diced red and yellow bell pepper
- 1/2 cup medium diced red onion
- 1/2 cup balsamic vinaigrette
- 3 tbsp brown sugar
- 1 tbsp cumin
- 1 tsp ground ginger
- 1 tbsp red pepper sauce
- 1 tbsp dried parsley
- 1 tbsp trufffle oil (optional)
- 1 zucchini thinly sliced lengthwise by a mandolin 1/8 in.
- fennel spring
- lime wedge
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