Dark Red Kidney Beans and Saffron Basmati RiceFeatured

Dark Red Kidney Beans and Saffron Basmati Rice
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Ingredients

For 6 Serving(s)

Saffron Rice

  • 1 cup basmati rice
  • 3 1/2 cups unsalted vegetable stock
  • 2 oz fresh fennel
  • 1 tsp saffron (optional)
  • 1 garlic clove, smashed

Sweet and Spicy Marinated Red Beans

  • 16 oz can of red kidney beans
  • 1/2 cup medium diced red and yellow bell pepper
  • 1/2 cup medium diced red onion
  • 1/2 cup balsamic vinaigrette
  • 3 tbsp brown sugar
  • 1 tbsp cumin
  • 1 tsp ground ginger
  • 1 tbsp red pepper sauce
  • 1 tbsp dried parsley
  • 1 tbsp trufffle oil (optional)

Ingredients

  • 1 zucchini thinly sliced lengthwise by a mandolin 1/8 in.
  • fennel spring
  • lime wedge

Directions

Saffron Rice

  1. In the stock add fresh fennel, saffron, and garlic, bring to boil, reduce heat and simmer 20 minutes.
  2. Strain stock and return to stove, bring back to boil, add rice simmer 20 minutes or until liquid is absorbed.

Sweet and Spicy Marinated Red Beans

  1. In a bowl combine ingredients, mix gently, cover and refrigerate for 1 hour.

Prepare Each Serving

  1. Grill 4 strips of zucchini, allow to cool slightly
  2. With a 3×2 in. ring mold, line the interior of the mold with the zucchini.
  3. Then fill with saffron rice almost to the top.
  4. Line the top of the rice with zucchini to enclose the rice.
  5. Place approximately ¼ cup of the marinated beans on top, gently remove the ring mold.
  6. Garnish with Fennel Spring and a small wedge of lime
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