Curried Blistered Green Beans with Orange Rice Recipe

Green beans: Fresh, trimmed green beans provide a crisp texture and a slightly sweet flavor.

Olive oil: Used for cooking the green beans and adding a rich, smooth taste.

Curry powder: A spice blend that brings warmth and complexity to the green beans.

Rice: A staple grain that serves as the base for the orange rice.

Orange juice: Adds a citrusy flavor to the rice, making it more vibrant and aromatic.

Water: Used to cook the rice and balance the flavors.

Salt: Enhances the overall taste of both the green beans and the rice.

When blistering green beans, make sure the skillet is hot enough before adding the olive oil. This ensures the beans get a nice char without becoming soggy. Stir occasionally to blister them evenly, but allow them to sit undisturbed for a minute or two at a time to achieve that perfect blistered texture.

• trimmed green beans - Substitute with asparagus: Asparagus has a similar texture and can be blistered in the same way, providing a comparable flavor profile.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness that complements the curry powder and enhances the overall flavor.

• curry powder - Substitute with garam masala: Garam masala offers a similar spice blend with a slightly different flavor profile, providing a rich and aromatic taste.

• rice - Substitute with quinoa: Quinoa is a nutritious alternative that cooks similarly to rice and pairs well with the orange juice.

• orange juice - Substitute with pineapple juice: Pineapple juice provides a similar sweetness and acidity, adding a tropical twist to the dish.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the rice, making it more savory and rich.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor, enhancing the overall taste of the dish.

• Allow the curried blistered green beans and orange rice to cool to room temperature before storing. This helps prevent condensation, which can make the food soggy.
• Transfer the green beans and rice into separate airtight containers. Keeping them separate helps maintain their individual textures and flavors.
• Label the containers with the date to keep track of freshness. The green beans can be stored in the refrigerator for up to 4 days, while the orange rice can last for up to 5 days.
• For longer storage, place the cooled green beans and rice in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn.
• When ready to reheat, thaw the green beans and rice in the refrigerator overnight. This gradual thawing helps retain their texture.
• Reheat the green beans in a skillet over medium heat until warmed through, about 5 minutes. You can add a splash of olive oil if they seem dry.
• Reheat the orange rice in the microwave or on the stovetop. For the microwave, place the rice in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between. For the stovetop, add a splash of water or orange juice to a saucepan, add the rice, and heat over low, stirring occasionally until warmed through.
• Enjoy your reheated curried blistered green beans and orange rice as a quick and delicious meal!

• For the curried blistered green beans:

  1. Stovetop Method: Heat a skillet over medium heat. Add a splash of olive oil or a bit of water to prevent sticking. Toss in the green beans and stir occasionally until heated through, about 3-5 minutes.
  2. Microwave Method: Place the green beans in a microwave-safe dish. Cover with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, stirring halfway through.
  3. Oven Method: Preheat your oven to 350°F (175°C). Spread the green beans on a baking sheet and cover with foil. Bake for about 10 minutes or until heated through.

• For the orange rice:

  1. Stovetop Method: Add the rice to a saucepan with a splash of water or orange juice. Cover and heat over low, stirring occasionally, until warmed through, about 5-7 minutes.
  2. Microwave Method: Place the rice in a microwave-safe bowl. Add a tablespoon of water or orange juice to keep it moist. Cover with a microwave-safe lid or plastic wrap. Microwave on high for 1-2 minutes, stirring halfway through.
  3. Oven Method: Preheat your oven to 350°F (175°C). Spread the rice in an oven-safe dish and cover with foil. Bake for about 10 minutes or until heated through.

• Skillet: Used to heat olive oil and cook the green beans until they are blistered and tender.

• Saucepan: Used to combine and cook the rice with orange juice, water, and salt.

• Fork: Used to fluff the cooked rice before serving.

• Measuring cups: Used to measure the rice, orange juice, and water accurately.

• Measuring spoons: Used to measure the olive oil, curry powder, and salt.

• Stirring spoon: Used to stir the green beans and coat them with curry powder.

• Lid: Used to cover the saucepan while the rice is simmering.

• Knife: Used to trim the green beans before cooking.

Prep ingredients ahead: Trim and wash the green beans in advance to save time during cooking.

Use a rice cooker: A rice cooker can simplify the process of making orange rice, freeing up your attention for the curried green beans.

Batch cook: Double the recipe and store leftovers for a quick meal later in the week.

Multitask: While the rice is simmering, start blistering the green beans to make efficient use of your time.

Pre-measure spices: Measure out the curry powder and salt before you start cooking to streamline the process.