Leek, Courgette & Cannellini Bean Stew
with rice and walnuts
The quantities provided above are averages only.
Ingredients
1 unit(s)
Leek
2 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains Milk)
150 grams
Rice
2 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
1 pack(s)
Cannellini Beans
1 unit(s)
Courgette
20 grams
Walnuts
(Contains Walnuts May be present Peanut, Sesame, Cereals containing gluten)
2 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
1 sachet(s)
Hello Muscat
(Contains Celery)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Cut lengthwise on an angle (this will help keep them intact during cooking) to produce rounds 2-3 cm in length.
Trim the courgette, then quarter lengthways. Cut each quarter into thirds to make 3 batons.
Drain and rinse the cannellini beans in a sieve.
Peel and grate the garlic (or use a garlic press).
Place a larg pot over mdeium-high heat with 2 tbsp butter (double for 4p).
When hot, add the garlic and fry for 2-3 mins until the garlic and butter is browned (but not too much).
Add the cajun spice, leek and courgette and fry for another 3-5 mins, stirring occassionally. Pop in the beans, muscat, creme fraiche and 50ml water (double for 4p). Simmer for another 2-3 mins. Season totaste with salt and pepper.
Divide the rice between bowls and serve with the stew. Scatter the walnut over them.
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