Kuru Fasulyeli Pilav

Kuru Fasulyeli Pilav is a comforting Turkish rice dish featuring tender white beans cooked with aromatic spices and served over fluffy rice. This nutritious meal is perfect for a cozy dinner, combining the heartiness of beans with the delicate flavors of rice.

Ingredients

• Long-grain rice - 1 cup (200g)
• Canned white beans (or cooked dry beans) - 1 cup (240g)
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons (30ml)
• Vegetable broth - 2 cups (480ml)
• Tomato paste - 1 tablespoon (15g)
• Salt - 1 teaspoon (5g)
• Black pepper - 1/2 teaspoon (2g)
• Cumin - 1/2 teaspoon (2g)
• Bay leaf - 1
• Fresh parsley - for garnish

Steps

1. Rinse the rice under cold water until the water runs clear, then soak it in water for 15 minutes. Drain and set aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
3. Stir in the tomato paste, cumin, salt, and black pepper, cooking for an additional 2 minutes until fragrant.
4. Add the soaked rice to the saucepan and stir to coat the rice with the tomato and spice mixture.
5. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes.
6. After 15 minutes, add the white beans to the rice, gently stirring to combine. Cover again and cook for another 5-10 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove from heat, let it sit covered for 5 minutes, then fluff the rice with a fork. Discard the bay leaf.
8. Serve warm, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 11 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.48 L

Health Benefits

• Rich in protein and fiber from the beans, promoting digestive health.
• Contains healthy fats from olive oil, which can support heart health.

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