By Keith Hubner
January 9, 2017
A simple but great tasting recipe, quick enough for a mid-week treat, tasty enough for a weekend delight.
1Heat the oil in a frying pan, add the onion and red pepper and cook over a medium heat for 2 minutes or so. The onion should be soft but not brown. Add the garlic and green beans and cook for another 2 minutes.
2Add the cannellini beans, smoked paprika and turmeric, mix well to coat and lower the heat. Pour in the rice, stock, season (plus optional chilli flakes) and mix well.
3Place the artichokes and olives on top of the mixture, cover and simmer for 30 Minutes or until the rice is fully cooked.
4Serve with optional freshly squeezed lemon juice and parsley
Adapted from a recipe by Becca Pusey (Vegan blog: Amuse Your Bouche)