• Recipe Book
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Red Bean and Cashew Rice

  • Ready in:
  • 40 minutes
  • Serves:
  • 6 - 8
  • Complexity:
  • easy


  • 225g of cooked kidney beans
  • 225g of whole unsalted cashew nuts
  • 340g brown long grain rice (not easy cook)
  • 1 large onion (finely chopped)
  • 4 sticks celery (finely chopped)
  • Half a red pepper (finely chopped)
  • Half a green pepper (finely chopped)
  • 2 large carrots ( finely chopped)
  • 120g button mushrooms (halved, quartered or left whole if small)
  • 2 teaspoons paprika
  • 1 tablespoon of fresh chopped parsley
  • 700 mls of vegetable stock
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • Method

    Heat the oil in a large saucepan and add all the prepared vegetables stirring well until they are beginning to soften.

    Rinse the rice under the cold tap and add to the vegetables in the saucepan with the cashews.  Stir well, add the stock and stir again.

    Cover the pan with a lid and leave to simmer for 25/30 minutes until the liquid has been absorbed and the rice is tender.

    Add the cooked kidney beans, chopped herbs and season to taste.



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