Vegan Rice and Bean Salad
A delicious salad that can be served hot or cold
6
people
Ingredients
- 15.5 oz Kidney Beans - tin, drained
- 15.5 oz Tomatoes - tinned
- 225 g Brown Rice
- 1 Eggplant - medium, cut into dice and sprinkled with salt
- 1 Bell Pepper - green, diced
- 1 Onion - medium, peeled, diced
- 2 Garlic - cloves, peeled, finely chopped
- 250 g Mushrooms - finely chopped
- 1 tbsp Parsley - fresh, chopped
- 2 tbsp Olive Oil
- Seasoning to taste
- ½ tsp Tabasco
Instructions
- Firstly, cook the rice. I pour the measured rice into a cup or small mixing bowl. Add this to the saucepan. Then fill the same cup or mixing bowl with water 3 times and add this to the pan. If you are using a different rice, you will need different quantities of water.
- Bring to a boil, then cover and turn down to the lowest setting and simmer until tender. Brown rice can take up to an hour to cook to tender.
- Whilst the rice is cooking, prepare the sauce. Add the olive oil to a large saucepan, and add the onion, garlic and chopped bell pepper. Sauté until tender.
- Add the mushrooms and eggplant and sauté for another 5 minutes.
- Finally, add the tinned tomatoes and kidney beans, and simmer for another 20 minutes until all the flavours are fully amalgamated.
- Taste sauce for seasoning and add salt, pepper and tabasco to taste.
- Once the rice is cooked, stir this into the sauce. Taste again for salt.
- Sprinkle over the parsley and stir through.
- Leave to cool completely and serve.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.