minty, fresh

Remember last week's pork kheema? I served this as a side, despite what the cookbook recommended.

Minted rice with tomato and sprouted beans
2 T olive oil
6 green onions, very finely sliced
2 garlic cloves, finely chopped
3 C cooked, cooled Basmati rice*
2 ripe plum tomatoes, finely chopped
8 oz mixed sprouted beans (you might find these near sprouts and fresh herbs at your grocery.  They're usually a mix of bean and lentil sprouts)
small handful of mint leaves
salt and pepper to taste

• Heat the oil in a large, deep skillet/wok/frying pan.  Add the green onions and garlic, and stir-fry them for 2-3 minutes.
• Add the cooked rice and stir-fry on high heat 3-4 minutes.  Add the tomatoes and beans, stir well, and cook another 2-3 minutes, until everything is warm.
• stir in the mint and season to taste.  Eat it now.  It's really good.

*I somehow managed to make about twice as much rice as I needed for this, despite following the instructions very carefully.  I set the rest aside and used as a base for some shrimp creole a few days later, made entirely from stuff I had leftover from other dishes.  It was the best fridge-cleaning meal I've made in a long time.