50g Thai red rice (You may replace with small pasta or quinoa)
2 tbsp olive oil
1 medium red onion diced
1 tbsp minced garlic
1 large tomato diced
2 tbsp tomato puree
1 vegetable soup cube
1 tsp fennel seeds
1 tsp coriander powder
1 tsp chili flakes
200g cabbage, shredded
100g boiled kidney beans
100g boiled black beans or preferred legume
1 tbsp lemon juice
Salt and pepper to taste
6 cubes of frozen spinach or handful of fresh spinach , chopped
Coriander leaves, diced
Feta cheese, crumbled (optional)
Pitted black olives (optional)
Wash rice and add to the rice cooker with 3 times water i.e. for 1 cup of rice add 3 cups of water. It takes around 30-40 minutes to cook this rice. Once the rice is cooked add 1/2 cup of water to the rice cooker, switch off, and leave it to cool down with the lid. Adding water after rice is cooked helps rice not to stick to the rice cooker; else it’s a common problem wherein a layer of cooked rice sticks to the rice cooker. After around 15 minutes, stir the rice using a wooden spoon. Leave it aside.
Heat oil in a large pan, sauté onion for few minutes till it’s translucent. Add garlic sauté till it becomes aromatic, and add chopped tomatoes, tomato puree and soup cube. After few minutes add dried spices such as fennel seeds, coriander powder and chili flakes. Stir well for few minutes.
Add cabbage and stir for around 5 minutes till cabbage is cooked. Add water, mix well, close the lid let it cook for 5 more minutes.
When soup starts to simmer, add boiled kidney beans and black beans and stir well. Season with salt, pepper and lemon juice. Add frozen spinach and cooked rice to the soup and mix well.
Ladle stew into soup bowls, sprinkle chopped coriander leaves.
Photo credit: Ami