For the rice
1 3/4 cups water (420 ml)
1 cup cooked white rice (200 g)
1 tablespoon salt
For the legumes
1 medium onion (100 g) finely chopped
1 medium green pepper (115 g), sliced
1 medium red bell pepper (150 g), seeded and cut into cubes
1 small carrot (100 g), peeled and grated
1 minced garlic clove
2 tablespoons butter
2 cups cooked white beans (350 g)
1 medium tomato (120 g), seeds removed, finely chopped
1/4 cup black raisins (40 g)
1 tablespoon olive oil
1 1/2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon ground dill
A pinch of cayenne pepper
For the rice
1 3/4 cups water (420 ml)
1 cup cooked white rice (200 g)
1 tablespoon salt
For the legumes
1 medium onion (100 g) finely chopped
1 medium green pepper (115 g), sliced
1 medium red bell pepper (150 g), seeded and cut into cubes
1 small carrot (100 g), peeled and grated
1 minced garlic clove
2 tablespoons butter
2 cups cooked white beans (350 g)
1 medium tomato (120 g), seeds removed, finely chopped
1/4 cup black raisins (40 g)
1 tablespoon olive oil
1 1/2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon ground dill
A pinch of cayenne pepper
Cook the rice: in a microwave-safe bowl with capacity for 10 cups (2.4 liters), heat the water on high for approximately 4 minutes
Add the rice and salt, cover, and cook on high until the rice is tender, stirring occasionally (approximately 10 minutes)
Remove from the microwave and reserve
Cook the legumes: in another bowl with the same capacity, combine the onion, green pepper, red bell pepper, carrot, garlic, and butter
Cover and cook on high, stirring every 2 minutes, until the carrot is tender (approximately 6 minutes)
Add the remaining ingredients, stir well, cover, and cook until the mixture is hot (approximately 2 minutes)
Remove from the microwave and reserve
Spoon the reserved rice into a serving dish and top with the legumes
Serve immediately
Calories per serving: 260.
