The Canny Cook Baked rice with stringless beans and artichokes recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Canny Cook Baked rice with stringless beans and artichokes recipe By Eleanor Maidment - July 17, 2022 I like to think of this as a vegan paella, with artichoke hearts adding a lovely meaty texture. It is also great with grilled fish or chicken. I think what separates a good cook and a really good cook is knowing how to season your food well. We tend to consider salt and black pepper the base standard for seasoning, but I’ve decided that’s rather narrow-minded. While salt should be added throughout the cooking process and genuinely accentuates and brings out the flavour of food, pepper is a spice that adds warm and, well, peppery notes. Don’t get me wrong, I love a grind of black pepper over a bowl of soup, pasta or a roast chicken, but it doesn’t give depth in the same way as salt. So after much thought, I’m campaigning for salt and a squeeze of lemon juice to be the new way to enhance your cooking. This doesn’t mean that everything you cook will have a citrussy tang – it’s the acidity that will really help to sharpen flavours and add a brightness to dishes. However, if you do want to bring out that citrussy note, grate in a little zest (making sure you’re using unwaxed lemons). So that’s my number-one cooking tip – always have a lemon to hand in the fridge. And if you find your food is lacking a little zing, add a squeeze of juice to see what a big difference it can make. Baked rice with stringless beans and artichokes recipe METHOD Preheat the oven to 200C/180C fan/gas 6. Rinse the rice thoroughly, then leave to soak in water while you prepare the rest of the ingredients. Heat 1 tbsp olive oil in a large ovenproof sauté pan or shallow casserole over a medium-high heat. Fry 1 diced onion for 3-4 minutes until starting to soften. Trim the stringless beans then slice on the diagonal and add to the pan with 1 crushed garlic clove and fry for 5 minutes until softened. Stir in the paprika and the artichokes (drained of their oil) then season. Drain the rice and stir into the pan, then squeeze over the juice of 1 lemon and pour over 500ml hot vegetable stock. Bake for 30 minutes until golden on top. Do you have a great recipe for eating well and cutting food bills? Email [email protected]. If we print it here, we’ll send you a bottle of champagne. *This cost assumes you already have some basic store-cupboard ingredients. Prices taken from Aldi and correct at time of going to press. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved