• Rose

Roast beets, Szechuan Green Beans & Green Rice

This is a combination of recipes already posted but I couldn't help but post a culmination of them all. It was delicious and I highly recommend the mix.

4-5 beets, roasted - sliced into wedges and roasted in the oven for 45 minutes to an hour depending on size. Drizzle with olive oil, balsamic and orange juice to add extra flavour. Season with salt and pepper. I added a whole garlic clove to roast with them and then squeezed out the roasted garlic into the beets!

Szechuan Green Beans - has to be one of my favourite ways to eat beans.

4 Tbsp soy sauce

2 Tbsp grated ginger

3 cloves garlic, finely chopped

2 spring onions (1/2 onion) chopped

sesame seeds

Heat a pan with oil, add the green beans first and shake until they begin to crackle. Cook until beans turn bright green. Continue to cook for a few minutes until both are nearly soft. Mix together the soy, ginger, garlic, onion and pour over the hot beans in the pan. Sauté for a minute or two to make sure all the veggies are covered in sauce.

Green Rice - my moms go to and she reminds me all the time to make it.

Green Sauce

½ c coriander

1 c spinach

1 ½ c stock (vegetable or chicken)

1 c coconut milk or coconut cream

1 tsp cumin (if you have or any other spices you like)

1 tsp salt and pepper

1 ½ c long grain rice (basmati)

2 tbsp oil

50 g butter

½ large or whole medium onion, diced

3 cloves garlic, diced

Place all the green sauce ingredients in a blender and combine until spinach and coriander are smooth.

Place a pot on the stove, add oil and butter, add rice stir well to coat rice and allow rice to crack, (2-3 minutes) add onion and garlic and cook until fragrant. Add green mixture and bring to the boil. Once boiling, turn down to a simmer and cover. (make sure your lid covers fully without letting too much steam out) Cook for 20-25 minutes until rice is tender. Check rice every once in a while throughout cooking to make sure it is not sticking to the bottom of the pot. If rice is still crunchy and more liquid (¼ c at a time) and cook until liquid absorbs.

*Brown basmati could take closer to 35-40 minutes minutes and need 1c more liquid.

Avoid stirring the rice too often when checking.

Once assembling all the pieces we served this together, topped with avocado and cayenne chilli and it was amazing!

Hope you like it, or get creative and mix up the combination


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