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Rice Pilaf with Beans

A wonderful pairing of rice and beans — hearty and satisfying! This pilaf is quite easy to make. The beans deserve a little extra attention: soak them ahead of time so they cook faster, and boil them separately before adding them to the vegetables and rice. This version is perfect for a meatless or vegetarian meal. It turns out nourishing, fragrant, and a little out of the ordinary. Serve it with a napa cabbage salad, pickled tomatoes, or radishes.

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Pilaf with beans
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 2 g
Fats 20 % 3 g
Carbohydrates 67 % 10 g
80 kcal
GI: 56 / 0 / 44
    1. You can use either plain white or speckled beans for this pilaf — whichever you like best in look and taste. Cover the beans with water to swell and refrigerate overnight. 2. Rinse the soaked beans in clean water, put them in a pot, cover with fresh water, and cook for about 20-30 minutes. Pierce a bean with a knife; if it's soft, turn off the heat. Drain in a colander and rinse under the tap. 3. Now prep the vegetables. Peel the onion and carrot, rinse them, and chop. Grate the carrot coarsely and finely chop the onion. 4. Put the vegetables in a pot, add the beans, cover with water, and bring to a boil. 5. Rinse the rice. If you're using parboiled rice, you can add it dry. Stir the rice into the water, then add the vegetable oil, salt, and black pepper. Stir, lower the heat, cover, and cook for about 20 minutes. The rice should steam through well. 6. Stir the pilaf with a spoon and serve hot. You can skip the herbs while cooking and sprinkle them over the finished dish instead. It also helps to let the rice and beans rest for at least 15 minutes before serving rather than plating right away. This bean pilaf has a wonderfully original flavor — a nice change when you're tired of rice with meat. If you like, use young frozen beans, which don't need soaking. Serve the pilaf with vegetable dishes or alongside meat patties, meatballs, or chops. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Beans - 328  kcal/100g
  • White beans - 352  kcal/100g
  • Scarlet runner beans - 23  kcal/100g
  • Fresh frozen beans in a package (300 g) - 102  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Parboiled rice - 123  kcal/100g

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