Good, better, best
+ Good – Speedy side: instead of bejewelling the rice, grab easy-cook basmati, season well and steam to create a plainer but delicious dish.
++ Better – Recipe
+++ Best – Festive feeling: make this meal Christmassy by swapping the parsnips for sprouts or shredding them into the stir-fried kale.
Ingredients
• 75ml sunflower oil
• 3 onions, peeled and diced
• 3 garlic cloves, peeled and chopped
• 1kg parsnips, trimmed and cubed
• 1kg Portobello mushrooms, thickly sliced
• 750g pinto beans, drained
• 2-3 tbsp wasabi paste
• 2 tbsp tomato puree
• 1l water
• 75g Bisto Fine Gravy Granules
• 500g kale
• 50ml olive oil
• 2 onions, peeled and finely diced
• 5 bay leaves
• 2 tsp ground turmeric
• 4 cinnamon sticks
• 250g basmati rice, rinsed and drained
• 1.5l water
• 100g dried cranberries
Method
- Heat 50ml of sunflower oil in a heavy pan, then fry the onions and garlic for 5 mins on medium. Add the parsnips, mushrooms and pinto beans, cooking for a further 5 mins. Stir in the wasabi, tomato puree and water then bring to a boil, adding Bisto Fine Gravy Granules. Return to a simmer and cook for 15 mins, until the vegetables are tender.
- For the rice, heat the olive oil in a pan and add the onions, bay leaves, turmeric and cinnamon sticks. Cook over a medium heat for 2 mins then add the rice and toast for 1 min. Add the water, bring to a boil then return to a simmer and cook for 5 mins.
- Stir in the cranberries, cover and cook for 10 mins or until tender. Remove the rice from the heat and let it sit for 5 mins.
- Heat the remaining sunflower oil in a frying pan and quickly stir-fry the shredded kale, seasoning with salt and pepper.
- Plate up the parsnips, beans and mushrooms on a bed of rice and top with the stir-fried kale.
