Gluten Free, Dairy, Corn, Soy Free. Suitable for Vegetarians.
Recipe updated 31/01/2017
I was browsing through my inherited Country Women's Association Recipe book for some inspiration. The CWA, Victoria advise this is called the Chook Book and was published in 1965. It's being republished next year in metric. So many simple recipes, with simple ingredients, my mind was sent into creative overdrive at the possibilities. A few recipes talk about cooking over a fire, that's how old it is. I had to ask mum to please explain some of the ingredient, I'd never heard of but were common place in the past.
This recipe stood out to me. I love beans and well almonds are awesome too. I changed the recipe of course. Original had white rice and no flavour except the beans and almonds. You could use this as a side dish or a main meal too.Potentially nice as a rice salad. There are so many possible alternative ingredients you could use within it. I made it for one as wanted to concoct first and share later. Enjoy and Eat Simply Now~Kaz
- 1/4-1/2 cup per person brown rice (I used 1/2 cup but it was way too much for me)
- Almonds ( I used slivered almonds. Take your choice whether you use whole, slivered etc. )
- Green beans
- Potential spices/herbs: garlic powder/garlic fresh chopped finely, onion powder, Tuscan seasoning, Chinese five spice, lemongrass, curry. Do you have a favourite? Try that.
- Oil ( I used sesame oil)
- Heat a little oil in a fry pan, add almonds and cook until brown. They cook very quickly so watch. You will most likely have little burned pieces, but I think they are just as yummy. Can add a little salt and/or pepper to the almonds if desired. Once cook set aside.
- Cook brown rice for 30-40 minutes in boiling/simmering water until tender. Strain.
- Blanch green beans in boiling water for 3 minutes. Don't over cook. ( I actually threw them in with the other vegetables in the steamer for about 5 minutes)
- Heat up fry pan again, throw all the ingredients in pan, add 1/2 teaspoon or to your taste of your favourite herb/spice/blend . Heat together for about 3-5 minutes. Add more pepper/salt if required. Serve. I actually think a little lemon or lime juice at the end might jazz it up even more or potentially a small amount of zest whilst cooking.
- Other nuts instead of almonds or to accompany almonds. Pine nuts would be nice, pity they're so expensive. Cook in same manner as almonds.
- Potentially add other vegetables cut into very small bite sized pieces like spring onions, shallots, mushrooms. Well whatever you like really. Give them a light fry during or after the almonds are cooking. You want crispy veggies so don't over cook.
What other combinations can you come up with? Comment below.