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2 tablespoons vegetable oil
1 medium onion, halved and thinly sliced
1 teaspoon salt
1/2 inch ginger root, peeled and minced
1 garlic clove, peeled and minced
1/4 teaspoon each ground cumin, coriander and turmeric
1 cinnamon stick
1 cup brown basmati rice
10 ounces green beans, trimmed and thinly sliced into rounds
1 1/2 cups water
1/3 cup coconut milk
Freshly squeezed juice of 1/2 lemon plus additional to taste
1 tablespoon finely chopped pistachios, for garnish
Plain yogurt, for serving (optional)
1. In a heavy saucepan over medium-high heat, warm the oil. Add the onion and salt and cook, stirring occasionally, until brown in spots, 5 minutes. Add the ginger, garlic and spices and cook, stirring, for 1 minute. Add the rice and cook, stirring, for 2 minutes.
2. Stir the green beans, water and coconut milk into the rice and bring the liquid to a simmer. Cover the pot and simmer gently until the rice is tender, about 50 minutes. Let rest, covered, for a few minutes.
3. Season the rice with lemon juice to taste. Serve garnished with the chopped pistachios. This is excellent as a side dish with chicken or fish, or vegetable curries, or it can be served on its own, accompanied by plain yogurt.
Learn more about this recipe including step-by-step photos at Mom Appetit's blog.