Black Beans and Rice

February 05, 2012 14:35

Lately, I've been really trying to stick to my vegetarian diet.  Since I've been traveling a lot, it hasn't always been easy.  I often worry about getting enough protein, since most of us get our daily dose get this vital nutrient from eating meat and dairy, vegans/vegetarians have to be careful that they have a balanced and healthy diet.

Beans and legumes are a great protein source, and are also high in fiber.  They can be prepared thousands of different ways, and this recipe is just one.  I hope you'll make up a batch and try it by itself or as a burrito filling.

Black Beans and Rice

serves 4

1 2/3 low sodium vegetable broth

1/4 up shallots, chopped

2 tsp minced garlic

2/3 cup brown rice, rinsed (I used Carolina Whole Grain)

1/4 tsp cumin

2 tb cilantro, finely chopped

2 tb scallions, finely chopped

1 15 oz can black beans, drained and rinsed

salt and pepper to taste

Heat 1/3 cup broth in a large saucepan over medium heat.  Add shallots and garlic and saute for 3 minutes.  Add rice and cumin and saute for 2 minutes.

Add remaining 1 1/3 cup broth and bring to a boil.  Cover and simmer on low for 45 minutes, or until rice is tender.  Add cilantro, scallions, beans, salt and pepper and mix well.

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