Queer Cafe Cookbook

Vegan and wheat free.

Serves 2

• 1 can of red kidney beans OR adzuki beans OR black beans OR butter beans OR cannelloni beans OR chick peas
• 2/3 celery sticks
• 1/2 garlic gloves, to taste
• 1 pepper (red and yellow look nice but green is OK, too)
• 1 onion
• 6 sun-dried tomatoes in oil, drained
• vegetable oil
• 125g/4oz long-grain rice
• 250ml/8lf oz vegetable stock
• pinch of cayenne pepper
• salt and pepper

Rinse the can of pulses in a colander, set aside to drain

Thinly chop the celery sticks, peel and crush the garlic, core, seed and finely chop the pepper, peel and chop the onion, thinly slice the sun-dried tomatoes

Heat the oil in a large fying pan or sauce pan with a tight-fitting lid over medium heat, add celery, garlic, pepper and onion and fry for about five to ten minutes until the vegetables are soft but not brown, add the sun-dried tomatoes.

Add the rice and stir until the grains are coated, pour in the stock, stir in cayenne and salt to taste and bring to the boil without stirring.

Add the pulses.

Turn the heat to the lowest setting, cover the pan tightly and leave to simmer without lifting the lid for about 20 minutes. (Make sure you set the timer, I have burnt it several times now :( )

Remove the pan from the heat and leave to stand for about five minutes, still covered.

Ready to enjoy :-D