Kidney Bean and Vegetable Gratin.

Lately I have had a little obsession with plain Greek yogurt. So I saw this recipe in The Vegetarian Cookbook, and had to give it a try. I thought it was quite the tasty meal, but I think it had too much vegetables for Jake's liking. And he doesn't like yogurt so i don't think it was as good for him. But it's very pretty and colorful and has lots of good stuff in it! So here's the recipe:

(the only thing I didn't put in it is the raisins)

Kidney Bean and Vegetable Gratin

3 tablespoons virgin olive oil

1 medium onion

2 medium sticks celery

2 cloves garlic 1 medium red pepper

7/8 cup seedless raisins

A pinch of dried oregano

A pinch of dried crushed red chillies

1 teaspoon ground cumin

Salt and black pepper

14 ounce canned chopped tomatoes

6 ounce broccoli

A handful of fresh cilantro

1 3/4 cup canned kidney beans

1 1/3 cup cooked rice

3/4 cup ounce frozen sweetcorn

2/3 cup Parmesan cheese

To serve: 8 ounce natural Greek yoghurt, or 7/8 cup soured cream fresh crusty bread

method

1. Put a kettle of water on to boil. Heat the oil in a large, heavy-based saucepan over a very low heat. 2. Peel and chop the onion, rinse and thinly slice the celery and peel and crush the garlic. Add them to the oil; fry gently for 5 minutes. 3. Rinse, deseed and chop the pepper and add it to the pan with the raisins, oregano, crushed chillies and cumin and fry for 2 minutes. 4. Add salt and pepper, the canned tomatoes and 5 tablespoons of water. Bring to the boil, reduce the heat, and simmer for 5 minutes. 5. Rinse the broccoli, cut it into florets, put them into a saucepan and cover with boiling water. Bring back to the boil, cook for 2 minutes, then drain and set aside. 6. Preheat the grill to medium. Rinse and chop enough cilantro to give 4 tablespoons and set aside. 7. Drain and rinse the kidney beans and add them to the vegetable mixture, with the canned rice and sweetcorn. Return to the boil, lower the heat and simmer for 2 minutes. Add the broccoli and heat for a further minute. 8. Remove the pan from the heat, then stir in the cilantro and grate the Parmesan cheese over the top. Grill or broil the gratin for 5 - 6 minutes to melt the cheese. 9. Serve accompanied by yoghurt or soured cream, and crusty bread.