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Main Course Soups and Stews Vegan Vegetarian

Black Beans and Rice

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.

By seedthrower1

I'm passionate about helping people realize that God wants to make something new of them and bring about a permanent transformation in their lives: body, mind, and spirit.

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