Rice and Black Bean Pilaf (Ellie Krieger) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 cup brown rice, uncooked |
2 1/4 cups low-sodium chicken broth |
1 tablespoon olive oil |
1 small onion, diced (1 cup) |
2 cloves garlic, minced |
2 teaspoons fresh chopped oregano or 1 teaspoon dried |
1 stalk celery, finely diced |
1 large carrot, finely diced |
1 teaspoon ground cumin |
1/2 teaspoon dried chili flakes |
1 (15.5 ounce) can low-sodium black beans, drained and rinsed |
2 teaspoons finely chopped parsley leaves |
Directions:
1. Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
2. Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
3. Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
4. Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
5. Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium
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