Ingredients
- serves 5
- Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped finely
- 6 cloves of garlic, minced
- ½ teaspoon chilli flakes
- Pinch of Himalayan fine rock salt
- 2 large yellow peppers, diced
- 1 x 400g can of whole plum tomatoes, roughly chopped
- 2 tablespoons chopped fresh thyme
- 1 teaspoon chilli powder
- 1 tablespoon paprika
- 250g Arborio rice
- 2 low-salt, gluten-free vegetable stock cubes
- 600ml hot water
- 225g edamame beans
- 15g fresh coriander, chopped
- 15g fresh flat-leaf parsley, chopped
- Pinch of freshly ground black pepper
I use frozen edamame beans for this dish, which you can find in your local health food shop or Asian market. They’ll keep in your freezer for up to four months. They are very high in protein and lecithin, which may lower cholesterol, high in dietary fibre, essential fats, allicin, lycopene and plant protein, and low GL. They’re also lovely with seafood, chicken or beef.
Heat the olive oil in a large wok over a low to medium heat. Sauté the onion, garlic, chilli flakes and a pinch of salt for five to eight minutes, until the onions are soft.
Add the yellow peppers, tomatoes, thyme, chilli powder and paprika and simmer, covered, for 10 minutes.
Stir in the rice to coat it well. Dissolve the stock cubes in the hot water in a Pyrex jug, then pour into the wok. Cover and reduce the heat to low. Cook until the rice is tender and most of the liquid has been absorbed. This should take about 25 minutes.
Add the edamame beans towards the end of the cooking time. Stir in the fresh herbs and season to taste with black pepper before dishing up.
