Wild rice and red kidney beans topped with a poached egg

Recipe from: 2/1/2007 12:00:00 AM

Ingredients 11
Servings 1
Minutes 24 hours for soaking


Serving Change
  • 500
    red kidney beans
  • 2
    olive oil
  • 2
  • 4
    garlic cloves
  • 4
    chicken stock
  • 2
    bay leaves
  • 1
  • 2
    olive oil
  • 2
    brown sugar and wild rice
  • 30
    coriader leaves
  • 4
    poached eggs


24 hours for soaking
Place the beans in a bowl, cover with water, and soak for twenty four hours. Drain and set aside.

Heat the oil in a large saucepan over medium heat, sauté the onion and garlic until soft and translucent.
Add the spices and sauté again briefly.

Add the beans and chicken stock, bring to the boil, and simmer, covered, for about two hours, stirring occasionally.

Add the bay leaves and continue to simmer, covered, for about an hour or until the beans are tender.
Tip the beans into a bowl and keep warm.

Sauté the onion in the olive oil until golden and stir through the rice.

Divide the rice and beans between four plates and top each with some coriander leaves and a poacned egg.


Read more on: starch  |  sauté  |  slow cook


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