Rice Recipe – Use Your LOAF!

We re-launched the 90kg Rice Challenge in September and working with festivals, churches, schools and Fairtrade groups we  have already sold 243kg of Kilombero Rice. THANK YOU!

Our friends at Fairtrade Penistone have joined the challenge and are encouraging their community to use their LOAF as they cook! They’ve kindly given us permission to share:

“The last Fairtrade Penistone newsletter introduced the idea of using your LOAF (Local, Organic, Animal-friendly, Fairtrade) ingredients when cooking.  That needn’t just apply to baking cakes!  Here is a recipe which uses that Fair Trade rice – it’s quick and easy to prepare, great for a mid-week meal, and tasty and filling. Being vegetarian it’s also animal-friendly!  I use home-grown vegetables when possible, they are organic with a small ‘o’ as we garden organically but we aren’t certified!

Vegetable Goulash (serves 2 – 3)

100g Fairtrade long grain rice

1 tablespoon Fairtrade olive oil

1 medium Local and/or organic onion, chopped small

1 clove Local and/or organic garlic, crushed

1 dessertspoon paprika

 Either 1 tin Organic mixed beans, drained

or, when available, 150g Local and/or organic broad beans or runner beans

or, when available, 1 large Local and/or organic courgette, diced

1 tin Organic chopped tomatoes

1 heaped teaspoon Fairtrade mixed herbs

Fresh Local organic parsley and Local cream

• If using fresh beans, prepare them and cook for a few minutes, drain.  Save washing up by re-using the pan for the rice!

• Wash the rice, drain and put in a small pan with 300ml boiling water.  Bring just to simmering point and simmer over the lowest possible heat for about ten minutes, till all the water has been absorbed and the rice is tender.  Fluff up with a fork.

• Meanwhile heat the oil, add the onion and garlic (and courgette if used) and cook gently for a few minutes till the onion is transparent.

• Turn the heat right down, stir in the paprika and leave for a minute to cook.

• Add the canned or fresh beans then the tomatoes and herbs.  Stir very well to incorporate the paprika then simmer gently for 10 – 15 minutes until the vegetables are tender.

Serve the goulash on the rice with a swirl of cream and garnish of parsley.  Enjoy!”