Mushroom & Kidney Bean Rice Pilaf with Crispy Potatoes

Immerse yourself in this delicious and nutritious Mushroom & Kidney Bean Rice Pilaf with Crispy Potatoes, a culinary creation that harmoniously blends flavors and textures, perfect for a discerning palate. Earthy mushrooms, hearty kidney beans, and delicate rice form the bedrock, while crispy, golden potatoes elevate this dish to a new height. Each bite delivers a balance of delicious depth and satisfying crunch, making this a perfect dish for a solo, gourmet dining experience.

Ingredients

• 100 grams rice
• 100 grams kidney beans, cooked
• 100 grams mushrooms, sliced
• 1 medium potato, peeled and diced
• 1 clove garlic, minced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1 tablespoon chia seeds
• 1 tablespoon peanut butter
• 1 tablespoon vinegar
• Salt to taste
• Pepper to taste

Method

• Preheat the oven to 200°C.
• Spread the diced potatoes on a baking sheet, drizzle with a little vinegar, and season with salt and pepper. Bake for 20-25 minutes, or until golden and crispy.
• In the meantime, cook the rice in a pot of boiling water per package instructions. Drain and set aside.
• In a large pan, heat a splash of water and sautée the minced garlic until fragrant.
• Next, add the sliced mushrooms, celery, and carrot to the pan. Sauté until the vegetables are softened.
• Stir in the cooked kidney beans, chia seeds, and peanut butter. Mix until the peanut butter is well incorporated and the beans are heated through.
• Add the cooked rice to the pan and mix thoroughly. Adjust salt and pepper to taste.
• Serve the rice pilaf with crispy oven-roasted potatoes on top for a perfect combination of flavors and textures.

Tips

• For a nuttier flavor, consider toasting the chia seeds before adding them to the rice pilaf.
• For oven-roasting the potatoes, consider turning them halfway through to ensure even crispiness on all sides.

Nutritional information