The colors alone could knock this one out of the park, but the sweet, savory and somewhat exotic flavors carry it the extra mile. This is a fantastic dish for any occasion, any time of year.
MAKES 6 Servings - PREP TIME 10 min - COOK TIME 30 min - TOTAL TIME 40
1 tbsp (15ml) butter
1 small onion, diced
2 cloves garlic, chopped
1/2 tsp (2 mL) each turmeric, cardamom, cumin, red pepper flakes, and salt
1/4 tsp (1 mL) each cinnamon and nutmeg
1 cup (250 mL) jasmine rice
2 cups (500 mL) Big Batch Beef Click for the Big Batch Beef recipe
2 cups (250 mL) beef broth
1 cup (250 mL) frozen green beans
1 cup (250 mL) mixed beans, drained and rinsed
1 tsp (5 mL) butter
1 cup (250 mL) carrot matchsticks
2 tbsp (30 mL) honey
In a large skillet melt butter over medium-high heat. Cook onions, stirring often, for 3 minutes or until just brown. Stir in garlic, turmeric, cardamom, cumin, red pepper flakes, salt, cinnamon, and nutmeg. Cook while stirring for 30 seconds.
Stir in rice and Big Batch Beef. Cook for 1 minute. Pour in broth. Bring to a boil. Cover with a tight-fitting lid and reduce to low. Cook for 15 minutes or until all liquid is absorbed. Remove from heat; stir in green and mixed beans. Cover and let stand for 10 minutes.
Honeyed Carrots: Meanwhile, in a small skillet melt butter over medium-high heat. Cook carrots, honey, and salt for 3 minutes. Stir carrot and honey sauce into the rice dish once it has finished standing for 10 minutes.
For the original recipe, click here.