Just like my Curry Goat implementation, this isn't meant to be authentic - just tasty!

Makes 4-6 portions depending on how hungry you are!

Ingredients #

* 1 large onion, finely chopped
* 325ml long-grain brown rice
* 400ml water
* 1 tin coconut milk
* 1 tin kidney beans
* loads of fresh thyme, taken off the stalks
* Groundnut oil
* Sea salt

Method #

In a large stainless steel pan with a tight-fitting lid, heat a tablespoon of oil and gently fry the onion until it's just starting to colour. Add the rice, stir to coat in oil, then add the coconut milk and the water (use the water to rinse the coconut milk tin out).

Bring to the boil with the hob on high heat, then move to your smallest hob on low and add the kidney beans and thyme. Cover with the lid and simmer gently for about 40 minutes, stirring occasionally to make sure all the grains of rice get an even amount of liquid. Once there's no free liquid left, season well and yomp!

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