Oriental bean and rice pot

Ingredients for 2 servings:

• 140 g beans, thick
• 250 g minced meat (half lamb and half beef)
• 200 g basmati rice
• 1 onion(s)
• 550 ml water
• 1 tsp cinnamon
• ½ tsp black pepper, ground
• 2 tsp salt
• 2 tbsp oil
• ½ cucumber(s)
• 300 g yogurt
• Mint, fresh
• 1 tsp salt
• 1 garlic clove(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Roz o Foul

Dice the onion. Heat the oil in a pot over high heat and sauté the onion. Then add the minced meat and spices and fry for 3-5 minutes. Sauté the frozen beans with the meat for 2 minutes. Cook the fresh beans with the rice. Add the rice, beans, and water to the pot with the minced meat. It is important to use basmati rice, otherwise the cooking time will be inaccurate. About 1 minute after the water has started to boil, reduce the heat to medium and after about 5 minutes, reduce it to low. The water should be simmering gently; if it doesn’t continue boiling after reducing the heat, increase the heat a little. The bean and rice pot will now need about 20 minutes to cook; by the end, all the water should be absorbed by the rice. In the meantime, make the yogurt and cucumber salad: Cut half a cucumber into small cubes and add it to the yogurt. Squeeze a garlic clove over the salad and finely chop some fresh mint, or if you don’t have it on hand, dried mint, and add it. Add the salt just before serving to prevent the salad from absorbing water.