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.
