Rice and black bean pilaf
Recipe by:
Ellie Krieger
45
15
4
Easy
- 225g brown rice, uncooked
- 560ml low-sodium chicken stock
- 1 tablespoon olive oil
- 1 small onion, diced (130g)
- 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 chilli flakes
- 1 (440g) tinned low-sodium black beans, drained and rinsed
- 2 teaspoons finely chopped parsley leaves
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.
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.
