Rice with peas and green beans

Rice dishes can be very tasty and do not need to be complicated. This is a quick recipe with relatively few ingredients that gives a delicious and easy to make meal with minimum fuss. The methodology resembles that of a paella – after all I use the same type of rice, bomba rice, which is round and has a great texture. The secret with bomba rice is to cook it on a shallow pan, such as a non stick frying pan (which in essence is like a paella pan), stir as little as possible so that the rice grains do not break and release any starch, and to allow the rice to rest at the end.

This resting period is what is usually done for paella dishes when the rice is at the al-dente stage (tender but with a bite) then you remove from the heat, cover with a lid and place a tea towel on top to keep the heat in. Allow to rest for 5 minutes and you end up with perfect rice every time. These rice dishes should have grains of rice which are not stuck together or stodgy, the rice should not be creamy like a risotto, in fact, it is the opposite of a risotto.

There may seem to be quite a lot of garlic in this recipe but garlic tastes differently depending on how you cut it and cook it. Here the garlic is sliced very thinly which can easily burn, however when cooked over a slow heat the garlic develops a sweetish taste and loses it’s ferocious nature. Cutting and cooking garlic this way is quite common to many Spanish dishes. The garlic and wine work very well together and need little else to give this dish incredible flavour.

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Rice with peas and green beans

Yield: 2-3 Servings

Difficulty: Easy

Prep time: 5 Minutes

Cooking time: 25 Minutes

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Description

This is a quick recipe with relatively few ingredients that gives a delicious and easy to make meal with minimum fuss. Here the garlic is sliced very thinly which can easily burn, however when cooked over a slow heat the garlic develops a sweetish taste and loses it's ferocious nature. The garlic and wine work very well together and need little else to give this dish incredible flavour. 

Metric

US/Cups

Ingredients

• 300 g bomba (paella) rice
• 150 ml of white wine
• 300 ml of vegetable stock
• 200 ml of water
• 6 fat cloves of garlic
• 200 g of green beans
• 200 g of garden peas
• 4 tbsp of olive oil
• salt to taste
• 30 g of pine nuts

• 10½ oz bomba (paella) rice
•  10½ fl oz of wine
• 1¼ cup of vegetable stock
• ¾ cup of water
• 6 cloves of garlic
• 10½ oz of green beans
• 10½ oz of garden peas
• 4 tbsp of olive oil
• salt to taste
• 2 oz of pine nuts

Instructions

1. Toast the pine nuts on a dry pan on a medium heat. This should only take a few minutes, shaking the pan from so that the pine nuts don’t burn.
2. Once toasted, remove the pine nuts from the heat and put to one side.
3. Slice the garlic into thin slices and gently sauté in the pan with the olive oil on a medium heat until the start to become golden.
4. Add the chopped green beans, stir and sauté for a few minutes.
5. Add the bomba rice and the wine. Turn up the heat so the wine starts to simmer for a few minutes.
6. Add the vegetable stock, the water, salt and peas. Bring to a gently simmer.
7. Stir as little as possible and simmer gently for about 15 minutes.
8. Cover with a lid and remove from the pan. Cover the lid with a tea towel to keep the heat in.
9. Uncover, garnish with the pine nuts and serve.
   

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