Bean and Rice Bake
Bean and Rice Bake is a vegetarian one-dish dinner that cooks itself in a low oven while you do something else. Basmati rice is fried in curry powder first, which gives the finished dish a toasted, spiced base, and the whole pot then simmers in red wine with carrots, tomatoes and beans. It began as a barbecue improvisation over a wood fire, and it works over a campfire too.
Instructions
Heat the oven to 250°F.
Warm 1 tablespoon of the olive oil in a saucepan. Stir in the curry powder and the rice, then fry for about 5 minutes, stirring, until the rice is lightly browned.
Put the onions, tomatoes, carrots, any other vegetables, the garlic and your chosen spices into a baking dish that has a lid. Stir in the browned rice, the chickpeas or black beans, and half of the wine. Mix briefly and make sure at least some of the rice sits on top.
Pour in the rest of the olive oil. Add enough water or more wine that the vegetables, beans and rice are all under the liquid.
Cover the dish and bake for a couple of hours, checking from time to time. It is done when the rice is soft.
Serve hot. A higher oven temperature will cook it faster, but the low heat lets you leave it alone for most of an afternoon.
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