Green rice and beans with fresh herbs
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Serves:     people
Notes from Anna

A tasty side to serve with pork, chicken or fish and a great source of fibre, vegetarian protein and beneficial phytonutrients from the herb and garlic combo. Stuff any leftovers into a wholemeal wrap with a little chicken or fish for a healthy lunch the following day.



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  1. Place the rice in a sieve and rinse under running water. Wash and roughly chop the coriander and parsley. Peel and crush the garlic. Make the stock according to packet instructions.
  2. Put the coriander, parsley, olive oil and a little salt in a blender and blitz to a smooth paste.
  3. Put the herby mixture into a large pan and cook over a low heat for a minute. Add the crushed garlic and cook for a further minute.
  4. Add the rice to the pan. Stir to combine, then pour in the stock, bring to the boil, cover the pan with a lid and simmer for 20 minutes.
  5. Five minutes before the rice is ready, rinse the beans under running water and add to the rice. Add a generous grinding of black pepper before serving.

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