Basmati rice with vegetables, kidney beans and corn, served with a cabbage, coriander and vegan-mayonnaise salad. A colorful complete meal built from the original recipe.
Ingredients
For the rice
- 2 cups basmati rice, washed
- 2 1/2 cups vegetable broth
- 2 tbsp grated fresh ginger
- 1 tbsp turmeric
- 3 bay leaves
- Salt to taste
- 5 tbsp olive oil
- A pinch of seven-spice blend
For the vegetables
- 1 cup chopped leek
- 1 cup chopped celery
- 3 cups grated carrot
- 2 cups cooked corn
- 1 cup cooked kidney beans
- 1 bunch coriander, finely chopped; reserve a handful for the salad
- 5 tbsp vegetable oil
- A pinch of black pepper
- A pinch of seven-spice blend
- Salt to taste
For the salad
- 3 cups finely shredded cabbage
- 1 cup grated carrot
- 1 cup cooked corn
- A handful of finely chopped coriander
- 2 tbsp vegan mayonnaise
- Salt to taste
- 2 tbsp olive oil
- Juice of 1 medium lemon
Method
1. Cook the rice
Sauté the ginger briefly, then add the rice and stir for 1 minute. Add the turmeric and mix, then add the hot vegetable broth, bay leaves, seven-spice blend and salt. Once boiling, lower the heat, cover and cook until the rice is done, then turn off the heat.
2. Cook the vegetables
Sauté the leek in the oil, add the celery, then the grated carrot. Stir occasionally for 5 minutes. Add the kidney beans, corn, spices and salt and cook, stirring as needed. When tender, add the finely chopped coriander, stir for 1 minute, turn off the heat, then mix the vegetables thoroughly with the rice.
3. Make the salad
Mix all the salad ingredients thoroughly and adjust the lemon and salt to taste.
Serve as shown in the photos, optionally with crispy roasted potatoes. Enjoy 🙂
A genuinely complete plate
The strength here is not coriander acting like a medicine; it is the diversity on the plate: rice + kidney beans + carrots + corn + cabbage + celery + leek + coriander. You get grain, legumes and several vegetables in the same meal.
Kidney beans add plant protein, fiber, folate and iron. A recent meta-analysis of 38 randomized trials found modest reductions in LDL and non-HDL cholesterol with whole pulses. Source.
An important correction: beans do not naturally contain vitamin B12. NIH notes that plant foods do not naturally provide B12 unless fortified, so vegans need a reliable source such as fortified foods or an appropriate supplement. NIH.
Claims that coriander “burns fat,” treats bloating or increases breast-milk production are unnecessary here. The stronger case is already in front of us: a colorful meal rich in legumes and vegetables, with protein coming from beans rather than an animal.
vegetable biryani, quinoa with salad, or freekeh with peas and carrots.
