fasoulya belzeit with brown rice
June 19, 2011 § Leave a comment
(previously posted on fatmazkitchen)
I got my first BumbleBox© today from the Dubai Garden centre, it was full of lovely fresh organic veggies!
I was really impressed with the work Becky and Sonia (founders) are putting into it. Sourcing local producer not only organic but to reduce carbon footprint from importing the produce.
So back to the veggies, as soon as I went through the box I started brain storming recipes for the week! Although each week the box comes with a recipe for the veggies in it ( this week purple capsicum couscous salad with feta) I decided to post a series of recipes out of the box through the week.
The veggies in there were: runner beans, tomato (plum, cherry, beef), basil, baby leeks, yellow onion, carrots, red beetroot, cucumber, lettuce, capsicum (yellow, purple and red), and potatoes.
Fasoolya Bel zeit (green beans in oil) with brown rice
The dish is originally Lebanese and my lovely big sis Mai used to always cook this for us. So this is dedicated to her, luv u sis x.
- 1 large onion finely chopped
- 1 clove of garlic, minced
- 2 cups of green beans cut up into 2 or 3 peices
- 5 large ripe tomatoes cut up into 1 1/2 inch squares
- Olive oil to fry
- Salt & freshly ground pepper to taste
- Juice of 1 lemon
In a medium sauce pan fry the onion and garlic over low heat till golden, throw in the beans and toss for 1-2 mins. Add the tomatoes and season, cover and cook over low heat for 15 to 20 mins.
Check every few minutes to see the consistency of the sauce it shouldn’t be too dry, add water if needed.
The beans should still be crunchy to bite when done.
Add the lemon juice just before serving.
Can be served hot or cold, traditionally with white rice but I luv it with steamed brown basmati rice.
It just feels healthy writing about it! Going to have a second plate… Adios!