Seared Black Rice & Beans (Vegan)
Author: Catherine Katz
Serves: 6
- ⅓ cup extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium ripe tomatoes, rinsed and chopped
- 2 cups black forbidden rice (dry)
- 1 (15 oz) can organic black beans, well rinsed and drained
- 1 tsp cumin
- ½ tsp thyme
- ½ tsp turmeric
- ¼ tsp chipotle
- ½ tsp salt
- 5 cups water
- Place the olive oil in the bottom of a large shallow pan and heat on high flame.
- When oil is hot, add the chopped onions and minced garlic and cook, while stirring for 2-3 minutes.
- Add the dry black rice to the pan, and gently stir to coat with the onions, garlic and olive oil.
- Add the spices and salt and stir again, leaving it uncovered, on high heat for an additional 2-3 minutes.
- Add the chopped tomatoes, and continue to cook, uncovered, on high heat for 5 minutes, stirring once or twice during that time.
- Stir in the beans, and continue to cook on high for just a couple more minutes.
- Add the water and continue to cook, uncovered, for an additional 20-25 minutes, until the water has almost completely evaporated.
- Turn off the stove, cover and serve when ready!
Recipe by Cuisinicity at https://cuisinicity.com/seared-black-rice-beans-vegan/
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