Brown rice pulao with chickpeas, carrots and green beans

Ingredients

For 1 serving

• Brown rice60 g
• Cooked chickpeas100 g
• Carrots60 g
• Green beans80 g
• Onion50 g
• Cumin1 teaspoon
• Cardamom1 pinch
• Cloves1 pinch
• Bay leaves1 pinch
• Vegetable broth200 ml
• Sunflower oil2 teaspoons
• Soy yogurt80 g
• Saltto taste

Contains: soy, celery,

In season: June – September

Method

1. Rinse the brown rice and soak it in cold water for 20 minutes, then drain.
2. Meanwhile chop the onion, peel the carrots and dice them into pieces of about 1 cm, and top and tail the green beans and cut them into pieces of about 2 cm. Drain and rinse the chickpeas and heat the vegetable stock.
3. Heat the sunflower oil in a saucepan over medium heat with the cumin, cardamom, cloves and bay leaf for 30 seconds, until fragrant, then add the onion and cook for 4 minutes, until translucent.
4. Add the rice, carrots and green beans and toast for 2 minutes, stirring, until the rice is glossy.
5. Pour in the hot stock, season with salt, bring to the boil, cover and cook over the lowest heat for 30 minutes without stirring, until the rice has absorbed the stock and is tender; add the chickpeas for the last 5 minutes, laying them on top and covering again quickly.
6. Fluff with a fork, remove the bay leaf and cloves and serve with the soya yoghurt on the side.