Hearty Vegetable Stew with Middle Eastern Rice & Black Beans
Transport your students to the heart of the bustling Middle East with this twist on a classic vegetable stew served on a bed of black bean infused rice, packed with aromatic spice and flavour. Fragrant and warming it captures the flavours of the Middle East, bringing the warmth of the desert direct to your menu. Created by John Whittle, Chef at Ormiston Horizon Academy.
Source: Tilda Food Service
Ingredients
- Vegetable Stew
- olive oil
- medium onions, thinly sliced
- garlic, minced
- red pepper flakes
- ground cumin
- ground cinnamon
- medium red bell peppers, cut into 1/2-inch pieces
- large sweet potatoes, peeled and diced into 1/2-inch pieces
- saffron
- vegetable stock
- broccoli florets
- currants
- chopped fresh mint
- salt
- Middle Eastern Rice
- Tilda Brown & White rice
- ground coriander
- ground turmeric
- ground cayenne pepper
- ltr vegetable stock
- black beans, drained & rinsed
- small bunches chopped fresh coriander
- small bunches chopped fresh parsley
- Salt and ground black pepper to taste