Waakye

Per serving

Calories

380

Protein

14 g

Carbs

56 g

Fat

10 g

Fibre

6 g

Vitamins and minerals, % of a day’s needs

• Iron14%
• Vitamin D0%
• B120%
• Zinc17%
• Magnesium16%
• Omega-39%
• Vitamin C3%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 150 g Long-grain rice
• 200 g Canned kidney beans
• 100 g Onion
• 2 Garlic cloves
• 10 g Ginger
• 2 tbsp Vegetable oil
• 450 ml Vegetable stock
• 2 Bay leaves
• 2 g Thyme

Method

1. 1

   Rinse rice under cold water until water runs clear. Drain canned kidney beans and rinse. Finely dice onion. Mince garlic and ginger.

2. 2

   Heat oil in a large pot with a tight-fitting lid over medium heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and ginger, cook for 1 minute until fragrant.

3. 3

   Add rinsed rice to the pot and stir continuously for 2 minutes, coating each grain with oil. This toasting step adds a subtle nutty flavour.

4. 4

   Pour in vegetable stock and add drained kidney beans. Add bay leaves and thyme sprigs. Stir well, bring to a boil over high heat, then cover and reduce heat to low.

5. 5

   Cook covered for 22-25 minutes until all liquid is absorbed and rice is tender. Do not stir during cooking. This keeps grains separate. Remove from heat, let sit covered for 5 minutes, then fluff with a fork and serve hot.