Black Bean and Onion Pilaf
Ingredients
- 1 tablespoon of oil of choice (canola, avocado, coconut, etc)
- 1 medium red onion, chopped (reserve 2 tbsp, finely chopped, for topping)
- 2 garlic cloves, minced
- 4–5 crimini (or button) mushrooms, sliced
- 1/4 cup of bell pepper, chopped (optional)
- 1 carrot, thinly sliced
- 1 cup of brown rice (jasmine, long grain, short grain, basmati-all ok)
- 2 cups of vegetable broth
- 1/2 cup of green onions or chives, chopped
- 1 cup of greens, chopped (swiss chard, kale, collard greens, or spinach)
- 1 (15-ounce) can of black beans, drained and rinsed
- 1/2 teaspoon of salt
- 1/2 teaspoon of chili powder
- 1/4 cup of nutritional yeast (optional, but tasty)
- 1 teaspoon of fresh lemon juice
Preparation
In a deep skillet, add the oil and saute the onion, garlic, mushrooms, pepper, and carrot for 2-3 minutes.
Add rice and stir for 30 seconds until glossy.
Add vegetable broth, bring to a gentle boil, reduce heat to low, and simmer for 20 to 30 minutes until liquid is absorbed and rice is cooked.
Add the chives and greens to the pan, along with black beans, salt, chili powder, nutritional yeast, and lemon juice.
Stir well and cover for 2-3 minutes to let beans and greens heat through.
Plate and top with finely chopped red onion.
Notes
This recipe is perfect for quick dinners when you're running out of time.
