Dhal recipes

Curried fish with dhal

40 minutes

Beef recipes

Oxtail with pears and fennel

2½ hours

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20 minutes

Spiced yellow vegetables

20 minutes

Lentil recipes

Stuffed vegetables with lentil rice, pine nuts and parsley

1 hour

Mushroom recipes

Oyster mushroom and chicken rice

25 minutes

Seared salmon with black sesame crust, served with black fungi and black rice

20 minutes

Chicken recipes

Korma-spiced Indian curry with roast chicken and chunky vegetables

20 minutes

Duck recipes

Thai curry spiced duck with sweet-and-sour dressing

20 minutes

Spiced roasted butternut with prawn and basmati filling

40 minutes

Fish recipes

Mexican spiced fish with fresh corn rice

20 minutes

Coconut brown rice with red beans and ham

1 hour

Coconut brown rice with red beans and ham

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

1 medium-sized onion, finely chopped
1 T sunflower oil
1 cloves garlic, crushed
200 g white rice
1 x 140 ml can coconut milk
½ cup water
a few sprigs of thyme
1 whole red chilli, split (optional)
2 x 400 g cans red kidney beans, drained and rinsed
sea salt and freshly ground black pepper
125 g sliced ham, shredded, for serving
chopped parsley, for sprinkling
roasted red-pepper spread, for serving

Method

Gently soften the onion in the oil. Stir in the garlic, followed by the rice. Pour in the coconut milk and water. Add the thyme, chilli, if using, beans and 1 t salt.

Bring to a boil then reduce the heat, cover tightly and gently cook for 45 minutes, or until the rice is tender and the liquid absorbed. Turn off the heat and leave, covered, for 5 minutes.

Fluff with a fork and check seasoning.

To serve, top with the shredded ham and sprinkle with chopped parsley. Serve with the red pepper spread (available from Woolworths) on the side.

Per serving: 2441.7 kJ, 20.8 g protein, 26.2 g fat, 67.9 g carbs

Cook's note: leave out the ham for a perfectly balanced protein-rich vegetarian meal.

TASTE’s take:

The nutritious combination of rice and beans is a staple all over South America and the Caribbean. In fact, there are probably as many versions of it as there are cooks and countries.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Curried fish with dhal

Oxtail with pears and fennel

Plum sushi

Spiced yellow vegetables

Stuffed vegetables with lentil rice, pine nuts and parsley

Oyster mushroom and chicken rice

Seared salmon with black sesame crust, served with black fungi and black rice

Korma-spiced Indian curry with roast chicken and chunky vegetables

Thai curry spiced duck with sweet-and-sour dressing

Spiced roasted butternut with prawn and basmati filling

Mexican spiced fish with fresh corn rice

Coconut brown rice with red beans and ham

Coconut brown rice with red beans and ham

Ingredients

Method