Long bean rice is a quick, flavorful side dish combining fluffy rice and fresh long beans, and aromatics.
Inspired by my popular Basmati rice with peas and turmeric rice, this recipe is perfect for busy weeknights or meal prep. It’s ready in 20 minutes (one pot, no fuss!), and pairs perfectly wherever a side of rice is needed, think curries, grilled foods, stews and more.
Serving Suggestion
Enjoy this rice side dish with foods like coconut lentil chickpea curry, marry me chickpeas or spinach chickpea curry with cucumber onion vinegar salad. I love these types of combinations!
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
Use ground coriander: It adds a subtle, aromatic touch that complements the rice without overwhelming it, making it versatile enough to pair with most savory meals.
Slice the long beans small: I like to cut them into tiny pieces so they’re evenly scattered throughout the rice. (BTW, we call them snake beans in Australia - what do you call them?) If you don't have this type of fresh bean, use your favorite instead.
Sweat the onions: Cook them until golden for a rich, caramelized flavor.
Toast the sesame seeds: Brown them in some oil. They add some pop in your mouth when eating this long bean rice, adding a fun, nutty crunch!
Add sesame oil: A drizzle amps up the sesame flavor without overpowering the dish.
Janelle's Tips
I love basmati rice, it’s not to say you can’t make this rice dish with other types of rice, it’s just my preference. I sometimes will make it with brown rice, adjusting the cooking times as needed.
I like to sprinkle some black sesame seeds as a garnish for added visual appeal.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Long Bean Rice
Ingredients
- 1½ tbsps Sesame seeds
- 1½ tbsps Oil I use avocado oil
- 1½ cups Basmati rice rinsed and drained. See notes
- 1 medium Onion finely diced
- 10 each Long beans thinly sliced, about 1 cup
- ½ teaspoon Ground coriander
- ½ teaspoon White pepper
- 1½ teaspoon Salt or to taste
- ½ tablespoon Sesame oil
- 2¼ cups Water
Instructions
- In a saucepan over medium heat, add a small amount of oil and the sesame seeds. Stir until the seeds are lightly browned. Once done, transfer them to a plate and set aside.
- In the same saucepan, add the remaining oil and sauté the onions until golden. Add the beans and stir until they are well coated with the oil and onions.Add the rice, ground coriander, pepper, toasted sesame seeds, sesame oil, salt, and water to the saucepan. Give everything a good stir to combine.Cover the saucepan with a lid and bring it to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes.
- Turn off the heat and let the saucepan sit, covered, for 5 minutes. Then, fluff the rice gently, mixing the beans evenly throughout. Cover the pot again and let it rest for another 5 minutes.Serve warm and enjoy!
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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