Layers

Index

Currently cooking on a budget, this series of recipes began without intention. Then the potential became apparent: here were nutritionally complete meals which, with careful choice of ingredients, actually worked out remarkably good value for money without the slightest hint of 'sacrifice'.

Assembly is simple: layer half of the grain in the bottom of a well-oiled casserole dish and smooth down; then layer the bean filling, again smoothing down; and finish with the remaining grain, adding any topping if required.

For those dishes using delicate grains (e.g. basmati rice, couscous), I would recommend using less water than is usual for cooking by absorption (as little as three-quarters), the final 'plumping' occurring in the oven from steam generated by the middle layer.

All recipes serve 4 - ideal accompaniment would be a green salad or simply cooked vegetable.

A variant on the chickpea version, using fragrant spices in the rice layer.

Ingredients

6 oz/170g chana dal
12 oz/340g basmati rice
1 tbsp sunflower oil
1 onion, halved and thinly sliced
½ tsp turmeric
½ tsp cayenne pepper
¼ tsp cinnamon
3 ground cloves, heads only
1 cardamon pod, ground seeds only
1 medium potato, peeled and grated
1 carrot, peeled and grated
1 tbsp margarine
2 tbsp sunflower oil
1 tsp fennel seeds, lightly crushed
2 tsp coriander seeds, lightly crushed

Instructions

1. Cook the dal in an excess of water for about 45 minutes. Drain and set aside.
2. Cook basmati rice (about 1 pint/560ml water) with seasoning.
3. Heat the first oil in a large pan and fry the onion until browning.
4. Add the first group of spices and stir briefly.
5. Add the grated carrot and potato plus the stock and simmer gently until all cooked.
6. In a small pan, heat the remaining oil and margarine till melted then add the crushed seeds and stir briefly.
7. Stir this into the cooked rice.
8. Layer with rice and bake for 20 - 30 minutes until heated through.

Fusion dish with strong Eastern flavours pitted against a more universal herb mixture - a recipe best suited to Summer, when the choice of herbs from the garden is greatest.

Ingredients

12 oz/340g edamame
12 oz/340g brown rice
6 tbsp chopped mixed fresh herbs
3 tbsp tamari
½ oz/15g flaked almonds
1 tsp Bouillon powder
2 tbsp tahini
6 spring onions

Instructions

1. Cook edamame as directed and mix with the chopped spring onions, tahini and tamari.
2. Cook rice, leaving slightly underdone (30 - 40 minutes in excess water then drain) and mix with the chopped herbs.
3. Dissolve the Bouillon powder in a little boiling water to make a strong stock.
4. Layer, drizzle over the stock, top with the almonds and bake for 20 - 30 minutes until heated through.

Fragrant spicing lifts this dish to the realm of the sublime. For a special meal, precede with papadums and chutneys/pickles.

Ingredients

7 oz/200g chickpeas, soaked overnight
12 oz/340g basmati rice
2 tsp dried mint
1 tbsp sunflower oil
1 onion, finely chopped
1 baking potato, peeled and grated
1 tsp ground roasted cumin seeds
1 tsp ground roasted coriander seeds
½ tsp turmeric
½ tsp cayenne pepper
¼ tsp cinnamon
2 ground cloves, heads only
1 cardamon pod, ground seeds only
4 fl oz stock
1 tbsp tomato purée

Instructions

1. Pressure-cook chickpeas for 30 minutes.
2. Cook basmati rice (about 1 pint/560ml water) with mint and seasoning.
3. Heat the oil in a large pan and fry the onion until browning.
4. Add all the spices and stir briefly.
5. Add the grated potato and stock and cook gently until potato done.
6. Stir in the tomato purée then layer with rice and bake for 20 - 30 minutes until heated through.

The deeper flavours of Mexico.

Ingredients

7 oz/200g black beans, soaked overnight
12 oz/340g basmati rice
2 tsp dried oregano
1 tbsp olive oil
4 cloves garlic, finely chopped
2 oz/55g walnuts, chopped
1 tbsp olive oil
4 cloves garlic, finely chopped
1 tsp ground cumin
¼ tsp cinnamon
2 tbsp tomato purée

Instructions

1. Cook black beans.
2. Heat oil and fry chopped walnuts till browning, add garlic and fry briefly.
3. Add soaked rice, oregano and seasoning, along with water (about 1 pint/560ml) and cook.
4. Heat the oil in a pan and fry the garlic briefly.
5. Add all the spices, stir, then add the tomato purée and the cooked beans.
6. Layer with rice and bake for 20 - 30 minutes until heated through.

Exotic layer for all seasons.

Ingredients

10 oz/280g edamame
12 oz/340g bulghar
2 tsp dried dill
1 tsp Bouillon powder
1 tbsp olive oil
4 cloves garlic
1 preserved lemon
1 tbsp sun-dried tomato purée
1 tsp ground ginger
¼ tsp cinnamon
1 tsp dried mint
1 14oz/400g can chopped tomatoes

Instructions

1. Cook edamame.
2. Cook bulghar with dill and Bouillon powder (about 24 fl oz/680ml water).
3. Heat the oil in a large pan and fry the finely chopped garlic briefly.
4. Add all the spices, stir briefly, then add the remaining ingredients and the cooked edamame.
5. Layer with bulghar and bake for 20 - 30 minutes until heated through.

Hugely flavourful dish for the summer, when the mint is plentiful.

Ingredients

10 oz/280g broad beans
12 oz/340g basmati rice
2 tbsp olive oil
1 tbsp tahini
1 tsp turmeric
4 tbsp fresh mint, finely chopped
1 14 oz/400g can tomatoes
2 onions, halved and thinly sliced

Instructions

1. Cook rice (about 1 pint/560ml water).
2. Heat the oil in a large pan and fry the onions till brown. Season.
3. Cook broad beans and mix with the remaining ingredients.
4. Layer with rice, top with the fried onions and bake for 20 - 30 minutes until heated through.

The sweetness of the dried fruit adds a surprising dimension.

Ingredients

7 oz/200g chickpeas
12 oz/340g basmati rice
2 tsp dried mint
1 tbsp sunflower oil
2 onions, chopped
1 tsp ground ginger
½ tsp turmeric
¼ tsp allspice
¼ tsp cinnamon
3 oz/85g dried apricots, chopped
2 tsp hot sauce
1 14 oz/400g can chopped tomatoes

Instructions

1. Pressure-cook chickpeas.
2. Cook basmati rice with mint and seasoning (about 1 pint/560ml water).
3. Heat the oil in a large pan and fry the chopped onion until transparent.
4. Add all the spices and stir briefly.
5. Stir in the tomatoes, apricots and hot sauce and adjust seasoning.
6. Layer with rice and bake for 20 - 30 minutes until heated through.