Ingredients Jump to Instructions ↓

  1. 1/2 cup dried white kidney beans

  2. 1/2 cup dried red kidney beans

  3. 1/2 cup dried garbanzo beans

  4. 1/4 cup black dried fava beans

  5. 1/4 cup dried black lentils (large variety)

  6. 1/4 cup coarse bulgur

  7. 1/4 cup short-grain rice

  8. 1/2 teaspoon cumin

  9. 1 teaspoon salt

  10. 4 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. Soak all the pulses in plenty of cold water overnight. Once soaked, rinse well & pick out any bad bots or grit etc.

  2. Put lentils and beans (except fava beans) in a pressure cooker. Cover with water - at least 6 cups, and cook on a medium-high heat for 5 minutes, then reduce the heat to medium & cook for 30 minutes.

  3. In a separate pressure cooker or pan with tight fitting lid, cook the fava beans using the same method. Once cooked, drain well & set aside.

  4. In a large stockpot, heat oil, add onions and stir-fry until browned. Add the pulses, rice & bulgur to the stockpot. Season to taste & cook over low heat, stirring occasionally for 30 minutes or until rice is tender - you may need to add a little more water at this stage.

  5. Finally, add the lemon juice & cook over a low heat for 3 more minutes.


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