Kidney Bean Risotto
4 Tbsp olive oil
1 onion, chopped (you can use frozen stuff)
2 garlic cloves, chopped
scant 1 cup brown rice
2.5 cups Vegetable stock
salt and pepper
1 red bell pepper, seeded and chopped
2 celery stalks, sliced (I left it out)
8 oz cremini mushrooms, thinly sliced
15 oz. canned red kidney beans, drained and rinsed
3 Tbsp. chopped fresh parsley, plus extra to garnish
1/3 cup cashew nuts
Heat half the oil in a large pan. Add onion and cook stirring occasionally, for 5 minutes or until softened. Add half the garlic and cook, stirring frequently, for 2 minutes, then add rice and stir for 1 minute, or until the grains are thoroughly coated with oil. Add stock and pinch of salt and bring to a boil, stirring constantly. Reduce heat, cover and simmer 35-40 minutes, or until liquid has been absorbed.
Meanwhile, heat remaining oil in a skillet. Add bell pepper and celery and cook, stirring frequently, for 5 minutes. Add sliced mushrooms and remaining garlic and cook, stirring frequently, for 4-5 minutes.
Stir rice into skillet. Add beans, parsley and cashew nuts. Season to state and cook, stirring, until hot and serve.