Herbed Rice And Bean Medley Recipe

About this recipe

A hearty and gluten-free dinner option featuring brown rice, beans, and a medley of fresh vegetables and herbs. This vegetarian dish is packed with flavor and perfect for solution seekers looking for a wholesome meal.

Ingredients

• 25 g Parsley
• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Garlic - Single Clove
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 250 g Organically Grown Green Capsicum
• 400 g Pastazara Finely Chopped Tomatoes
• 100 g Old Hill Parmesan Cheese
• 16 g Orika Oregano
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. 2. Add 2 minced garlic cloves, 1 diced onion, 1 diced carrot, 1 diced celery stalk, and 1 diced green pepper to the skillet. Sauté for 5-7 minutes until the onion becomes translucent and the vegetables are softened.
3. 3. Stir in 2 teaspoons of dried oregano and 2 teaspoons of dried oregano, cooking for an additional minute to release the flavors.
4. 4. Add 2-3 diced tomatoes and 1 teaspoon of salt to the skillet. Stir well and cook for 5 minutes until the tomatoes soften and release their juices.
5. 5. Mix in 2 cups of cooked kabuli chana and cook for another 3-4 minutes until heated through.
6. 6. In a large bowl, combine 5 cups of cooked kabuli chana with 1/2 cup of grated parmesan cheese. Stir until the cheese is evenly distributed.
7. 7. Add the vegetable and bean mixture to the rice and mix thoroughly to combine.
8. 8. Garnish with 2/3 cup of chopped fresh parsley and additional grated parmesan cheese, if desired. Serve warm and enjoy.