Yellow Rice with Bean Stew, Potato Salad, and Beetroot Salad

 Ingredients:

For the Yellow Rice:

1 cup basmati or jasmine rice

2 cups water

1 teaspoon turmeric powder

1 tablespoon butter or oil

½ teaspoon salt

For the Bean and Vegetable Stew:

1 cup cooked or canned beans (kidney beans, black-eyed peas, or white beans)

1 medium onion (sliced)

2 cloves garlic (minced)

1 carrot (diced)

1 tomato (chopped)

1 tablespoon tomato paste

½ teaspoon smoked paprika

½ teaspoon ground cumin

1 tablespoon oil

Salt and pepper (to taste)

For the Potato Salad:

2 medium potatoes (cubed and boiled)

¼ cup mayonnaise or Greek yogurt

½ teaspoon mustard

½ teaspoon dried dill or parsley

Salt and pepper (to taste)

For the Beetroot Salad:

1 medium beetroot (grated)

2 tablespoons plain yogurt or mayonnaise

½ teaspoon lemon juice

Salt and pepper (to taste)

Instructions:

Prepare the Yellow Rice:

Rinse the rice until the water runs clear.

In a pot, heat oil or butter, then add turmeric and stir for a few seconds.

Add the rice, water, and salt. Cover and cook on low heat until water is absorbed and rice is tender.

Fluff with a fork and set aside.

Cook the Bean and Vegetable Stew:

Heat oil in a pan and sauté onions and garlic until fragrant.

Add carrots and cook for 2 minutes.

Stir in tomatoes, tomato paste, paprika, cumin, salt, and pepper. Cook until the tomatoes break down.

Add the cooked beans and simmer for 10 minutes. Adjust seasoning if needed.

Make the Potato Salad:

Boil potatoes until fork-tender, then drain and cool.

In a bowl, mix mayonnaise, mustard, dill, salt, and pepper.

Toss in the potatoes and mix well.

Prepare the Beetroot Salad:

Grate the beetroot into a bowl.

Mix with yogurt or mayonnaise, lemon juice, salt, and pepper.

Stir until well combined.

Serving Suggestion:

Arrange the yellow rice, bean stew, potato salad, and beetroot salad on a plate. Serve with a spoon and enjoy a colorful, well-balanced meal! 🌿🍛