Very Veggie Rice And Beans Food

VERY VEGGIE RICE AND BEANS

Steps:

• To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 4 minutes, or until it begins to soften; stir occasionally.
• Add the bell pepper, carrots, and cook for about 3 to 4 minutes, or until vegetables are crisp-tender; stir occasionally.
• Add the corn, peas, beans, rice, cumin, salt, pepper, optional cayenne, stir to combine, and cook for about 2 minutes or until warmed through; stir occasionally.
• Add the green onions, cilantro, lime juice, stir to combine, taste and check for seasoning balance and add additional salt, pepper, cumin, etc. if desired.
• Serve immediately.

SPICY VEGETARIAN RED BEANS AND RICE

Steps:

• Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
• Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and saute the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce,Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary. Season well with salt once the beans are tender.
• When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
• Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice.

VEGETARIAN RED BEANS AND RICE

Steps:

• Place beans into a large pot with water. Bring to a boil; reduce heat and let simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
• Drain and rinse the beans. Return to the pot with broth, garlic, and bay leaves; bring to a boil. Reduce heat, cover, and let simmer for 1 hour and 15 minutes.
• Stir in diced tomatoes, pimentos, green chiles, bell pepper, sweet red pepper, onion, celery, parsley, vinegar, paprika, salt, red pepper flakes, cumin, and hot sauce. Cover and let simmer until beans and vegetables are tender and gravy is thick, about 1 hour. Remove bay leaves. Serve over cooked rice.

VEGETARIAN BEANS AND RICE

Steps:

• In a cast iron or other heavy pot with a cover that can go from stovetop to oven, saute onion, green pepper and cilantro stems on high, stirring constantly, until onion becomes translucent.
• Add oregano, cumin, chili powder and bay leaves and saute another minute.
• Add garlic and salt, saute briefly.
• Add a couple of tablespoons of water to stop garlic from cooking.
• Immediately add beans and salsa, lime juice and hot sauce, and lower heat to medium, stirring frequently.
• When mixture begins bubbling, lower heat again, until just simmering. Stir occasionally and simmer for about ½ hour.
• You may have to add a little water from time to time if mixture begins to dry out.
• Preheat oven to 350 degrees.
• Chop reserved cilantro leaves.
• Add ½ of the cilantro leaves, the cooked rice and the sour cream. Stir to mix evenly throughout the beans.
• Cover and bake for 35 to 45 minutes.
• Remove from oven and stir in the other ½ of the reserved cilantro leaves.
• Serve.

ALL VEGGIE FRIED RICE

Steps:

• Place a large skillet over medium-high heat.
• In a small mason jar, add the soy, sugar, ginger, chili paste and garlic. Secure the lid and shake to combine. Set aside.
• Add 1 tablespoon of the olive oil and 1 tablespoon of the butter to the skillet. When the oil is hot and the butter has melted, add the eggs and cook, stirring, until scrambled, 2 to 3 minutes. Remove to a plate.
• Add the remaining butter and oil to the skillet. Add the edamame, then the corn and peppers. Cook, stirring occasionally, until heated through and lightly colored, 2 to 3 minutes. Add the riced cauliflower and sweet potatoes, stirring to combine. Cook until the cauliflower is just heated through, about 2 minutes.
• Give the sauce one last shake and add to the skillet. Return the eggs to the skillet and cook, stirring, for an additional minute. Garnish with the scallions, cilantro and sesame seeds.

VERY VEGGIE FRIED RICE WITH EGGS

Steps:

• Heat a large, heavy nonstick skillet over high. Swirl in 1 tablespoon vegetable oil; add kale and zucchini. Season with salt and cook, stirring, until zucchini is bright green and kale is wilted, about 3 minutes. Add ginger and garlic; cook, stirring, 30 seconds. Add rice and 2 tablespoons vegetable oil; cook, stirring to break up rice, 1 minute. Stir in sesame oil and carrots and peas; season and cook 1 minute.
• Make 4 wells in mixture; divide remaining 1 tablespoon vegetable oil among them. Crack an egg into each well; season. Reduce heat to medium and cook until whites begin to set, about 3 minutes. Cover, turn off heat, and let stand until whites are set but yolks are still soft, 3 to 4 minutes more. Serve immediately.

BLACK BEANS AND RICE WITH VEGGIES

Steps:

• In a large saucepan over medium heat, heat the oil. Add the onion, garlic, celery, and carrots, and saute for 4-5 minutes.
• Add the rice and saute for 2-3 minutes.
• Add the vegetable broth and spices. Bring to a boil, then cover, lower the heat, and cook for about 25-30 minutes until the rice is cooked, stirring occasionally to prevent sticking. You may need to add stock (or water) if the rice isn't quite fully cooked; if so, add sparingly, 1/4 cup at a time.
• Add the black beans, stirring to mix. Cook for 1-2 minutes more, until the beans are hot, then serve.
• This would also be good if you add chopped red bell pepper to the veggie mix. For a garnish, Greek yogurt is a tasty (and much healthier) substitute for sour cream.