Pilaf with Various Vegetables and Parsley

Ingredients

• 450 g thick beans (cooked white beans)
• 2 stalks celery
• 3 tomatoes
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 0.5 dried chili pepper
• 3 tbsp Raisins
• 3 tbsp pine nuts
• 300 g long-grain rice
• 600 ml Vegetable Broth
• Salt
• black pepper (freshly ground)
• 0.5 tsp ground cumin
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the beans and blanch them in boiling salted water for 6-8 minutes. Drain, rinse with cold water, and let drain well. Wash, trim, and slice the celery diagonally into thin strips. Wash, pit, and dice the tomatoes. Peel and finely chop the onion and garlic.

2. 2.

   Sauté the onion and garlic in hot olive oil until translucent. Crush the chili pepper and add it to the onions. Add the celery, raisins, pine nuts, and rice; stir briefly, pour in the broth, season with salt, pepper, and cumin, cover, and simmer over low heat for 25 minutes until the rice is cooked. Fold in the beans, tomatoes, and parsley, let sit briefly, taste, and serve immediately.