Let me add the disclaimer that I am not Turkish, nor have I ever been to Turkey, but I do love some Middle Eastern food and these Turkish style rice and beans are so easy, you might have to put them on the regular rotation.
So, how did I get this idea anyway? My daughter and I were eating out last week and we decided on Turkish food for lunch and we really haven’t stopped talking about it since – that’s the short story.
We had this amazing plate of food, it was creamy chicken and mushrooms (recipe coming soon BTW), rice pilaf with beans, salad with pickled onions, hummus, chunky tzatziki with mint (also stand by for recipe on that one), and a crostini. We were in love and couldn’t get enough.
I pretty much had it on my mind that I was going to figure out how to make it as a quick weeknight side and to my surprise, I got a thumbs up and clean plate from EVERY SINGLE KID in the house and a surprised look from my husband (who is not a big bean guy). You guys — that never happens!
So, I didn’t go full on rice pilaf, because that takes some time, but I came pretty close to a flavorful base for the beans that have a nice depth of flavor, thanks to the tomato paste.
You can make these Turkish style rice and beans as a main dish or a side. I chose to have them as a side for dinner, but as a main for myself the next day for lunch. I like to keep my lunches as plant based as possible.
If you’re a vegetarian, make the recipe as is, if you’re vegan, use the substitutes for butter. Anytime you can get over 5 grams of fiber in one dish is a total win.
I hope you try this soon and let me know if it’s a win for your family too.
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Turkish Style Rice and Beans
- Total Time: 35
- Yield: 5 servings 1x
Ingredients
Rice
1 tablespoon butter or vegan butter
2 tablespoons extra virgin olive oil
1/2 cup diced sweet or yellow onion
1 teaspoon kosher salt
1 cup long grain white rice, rinsed
1.5 cups water
Beans
1 tablespoon butter, or vegan butter
2 tablespoons extra virgin olive oil
1/2 cup diced sweet or yellow onion
1 tablespoon (about 1 large clove) minced garlic
1/2 teaspoon za’atar seasoning
1/4 teaspoon kosher salt
2 tablespoons tomato paste
1, 15 ounce cannellini beans, drained and rinsed
1/4 cup vegetable stock (or chicken stock)
Optional garnish: fresh cilantro
Instructions
Rice
In a medium dutch oven over medium heat, add butter, olive oil, onions and salt and saute for 2 minutes. Add rinsed rice and stir to coat in the oil, stirring constantly for 3 minutes so the rice doesn’t stick to the bottom. Add the water and cover the pot, bring to a boil and reduce the heat to low to simmer for 15 minutes. Turn off the heat, leave covered to continue to steam for another 10-15 minutes – just enough time to make the beans.
Beans
In a medium skillet over medium heat, add butter, olive oil, and onions and saute for 5 minutes. Add garlic, za’atar, salt, and tomato paste and stir just until the tomato paste is soft and appears melted. Add the beans and stock and gently stir.
Serve the beans over the rice and garnish with cilantro if desired.
- Prep Time: 5 minutes
- Cook Time: 30