BLACK BEANS AND RICE YOUR WAY
Because it's one of the easiest vegetarian dishes, soulfully satisfying rice and beans can eventually become, well, tedious. Jazzing it up with colorful toppings transforms it into an exciting meal, chock-full of varying textures and flavors. Not only is this a staple for my family, it's become my default party dish for a crowd.
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Toss sweet potatoes with oil and salt, then spread in 1 layer in a large shallow baking pan. Roast, stirring and turning over once or twice, until tender and browned, 35 to 40 minutes.
- Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.
- Toast pumpkin seeds in a dry 10- to 12-inch heavy skillet (not nonstick; preferably cast-iron) over moderate heat, stirring, until seeds are puffed and pale golden, 3 to 4 minutes. Transfer to a bowl and stir in oil and salt to taste.
- Reheat black beans, thinning with water if necessary, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.
FORBIDDEN BLACK RICE SALAD
This is a Forbidden rice recipe from Whole Foods Market in New York City. It's their best selling salad
Provided by benze
Categories Brunch
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring rice, water and pinch of salt to a quick bowl, cover and lower heat to a simmer for 30 minutes.
- Let rice sit while you whisk together sesame oil and tamari.
- While rice is still warm toss in the sesame oil and tamari mixture.
- Let cool, then add sweet potatoes, red peppers, yellow peppers, scallions, and salt, pepper to taste.
Nutrition Facts : Calories 279.5, Fat 5.5, SaturatedFat 0.8, Sodium 285.7, Carbohydrate 52.1, Fiber 2.8, Sugar 3, Protein 4.9
PEANUT SOUP WITH RICE AND SCALLIONS
Instead of white cubes of tofu bobbing in this African-style soup, where they look decidedly odd, I purée the tofu with a portion of the finished soup until everything is smooth. The tofu is there, but it doesn't intrude. And this is a method you can use with virtually any puréed soup. If you wish, you can purée the entire soup or leave it textured, with bits of sweet potatoes and peppers.
Provided by Lavender Lynn
Categories Peanut Butter
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 1. Warm the oil in a wide soup pot set over high heat. Add the onions, bell peppers, ginger, and sweet potatoes, and saute, stirring frequently until the onions have begun to color, 8 to 10 minutes, adding the garlic after the first 5 minutes. Add 1 teaspoon salt, several good twists of the pepper mill, and the cayenne to taste, and cook a few minutes longer.
- 2. Add the tomatoes and scrape the pot to lift up any brown bits from the bottom. Add the water or stock, bring to a boil, then lower the heat and simmer, covered, for 25 minutes.
- 3. Add the peanut butter and cook, stirring, until it has dissolved
- 4. Remove 2 cups of the soup and purée with the tofu until perfectly smooth. Return this mixture to the soup. (If you wish, purée the entire soup.) Taste for salt and for the heat level, adding more cayenne if desired.
- 5. Serve with 1/3 cup rice mounded in each bowl and plenty of scallions scattered over the top.
BLACK RICE WITH SCALLIONS AND SWEET POTATOES
Categories Ginger Rice Side Sauté Vegetarian Quick & Easy Sweet Potato/Yam Winter Simmer Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Rinse rice in a sieve under cold water. Bring rice, water, and 1/2 teaspoon salt to a boil in a 1 1/2- to 2-quart heavy saucepan, then reduce heat to low and cook rice, covered, until tender and most of water is absorbed, about 30 minutes. Let rice stand, covered, off heat 10 minutes.
- While rice cooks, heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking and sauté scallions, ginger, and sweet potato, stirring, until coated well, about 2 minutes. Reduce heat to moderate and add remaining 1/4 teaspoon salt and pepper to taste, then cook, covered, stirring occasionally, until potato is just tender, about 12 minutes. Add rice and toss gently to combine.
- *Available at Kalustyan's (800-352-3451) and Indian Harvest (800-294-2433; indianharvest.com).
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- In a large wok or nonstick skillet heat the coconut oil. Sauté the carrot and white scallion over high heat until soft and beginning to brown, about 5 minutes. Add the snap peas, garlic, ginger, and green scallions and stir-fry until fragrant, another 2 minutes. Fold in the black japonica rice and stir-fry until well-coated in the vegetable mixture and beginning to toast, 2 minutes. Add the gluten-free tamari, sesame oil, and sriracha and stir to combine.
- Push the rice to the side of the pan to create a well. Pour the eggs into the center and cook, stirring gently, until nearly set. Toss the fried rice with the eggs and hemp seeds. Transfer the fried rice to bowls and serve right away.
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- Place the oil in a medium or large nonstick skillet over medium-high heat. (It will look like there's too much oil, but this oil will be needed once we add the rice.) Add the sweet potato, season with some salt and pepper, cover, and cook, stirring occasionally, until the potatoes start to soften and brown, about 5 minutes. (Covering the sweet skillet helps the sweet potatoes to cook more quickly.)
- Remove the lid, add the rice, garlic, and ginger, and continue to cook, stirring occasionally, until the rice is warmed through and starts to crisp up a bit, about 5 minutes.
- Turn off the heat, add the egg and soy sauce, and cook, stirring frequently, until the egg is set, about 1 minute. Transfer immediately to a bowl (or bowls), top with hot sauce and sliced scallions, and serve.
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Reviews 3Servings 2Cuisine CaribbeanCategory Lunch, Main Course, Side Dish
- Heat coconut oil in a medium saucepan then add bell pepper and saute for a few minutes before adding the garlic, scotch bonnet, ginger, tumeric, thyme and half of the scallions.
- Saute for a few minutes over medium heat before adding curry powder and all-spice and mix well.
- If you’re using UNCOOKED sweet potatoes then add it now with the coconut milk with about a cup of water for extra cooking time. Let it simmer until the potato is al dente, about 10-15 minutes. Check it often if you need to add more water. (If using COOKED sweet potatoes then move on to the next step).
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- Preheat oven to 405 F. Wash sweet potatoes. Wrap in aluminum foil. Pierce with a fork. Place on baking sheet and bake for 40-50 minutes of until soft.
- While potatoes are baking, chop onion, and mince garlic. On medium heat, add vegetable stock to large pan. Sauté onions and garlic for 3-4 minutes or until soft.
- Add drained and rinsed black beans, diced tomatoes, and spices. Heat for 5-8 minutes uncovered. Add corn, stir, and heat an additional 2 minutes.
- When sweet potatoes are done, slice in half. Top with guacamole or diced avocado, and fresh diced scallions.
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