This is certainly worth the effort; you will wonder why you haven't done this ages ago.
Ingredients
- 4 tbsp oil, any will do
- 2 tsp ground cumin
- 1 tsp turmeric
- 1 tsp fennel seeds
- ½ tsp dried red chilli flakes
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 225g basmati rice, washed well
- 150g frozen peas
- 150g frozen soya or broad beans
- 100g frozen edamme beans
- 1 x 410g can flageolet beans, rinsed well
- 600ml water, roughly to cover the raw rice mix
- 2 x 10g vegetable stock cubes, crumbled
- salt and freshly ground black pepper
- 50g fresh baby spinach leaves
- 4 tbsp chopped Thai basil
- 4 tbsp chopped coriander
- 4 tbsp chopped chives
- 50g soft, salted butter
Method
- Preheat the oven to 180°C Gas 4.
- Heat the oil in a wide, deep ovenproof pan, add the spices and cook for a couple of minutes to release their flavour, but take care do not burn.
- Add the onions and garlic again stir well.
- Add the rice and coat well in the oil and spices, then add the peas and beans, and mix well.
- Add the water and crumbled stock cubes and mix well.
- Season well then bring to the boil, stirring, then add the spinach on top.
- Cover the pan with a tight fitting lid and cook in the oven for 14-16 minutes, or until the rice is tender.
- Once cooked remove from the oven (the spinach will have wilted and the water absorbed nicely)
- Add the basil, coriander, chives and butter and really stir well, then check the seasoning.
- Re-cover and leave for 10 minutes to rest.
- Then serve.
