Sunday, May 19, 2013

Black Beans and Brown Rice with Ginger Salsa

Keep it simple, keep it cheap...

I should really work on making this a regular mantra.  Good food needn't be fussy.  It certainly doesn't have to be expenxive. 

Want a quick, inexpensive and aboslutley delicious dish layered with flavors?  This dinner is for you.  The most time consuming part is cooking the rice.  Of course, my work around was to make the rice a day ahead of time while I prepped that day's dinner.  The rest comes together in no time flat.

adapted from Bon Apetit

serves 4

The Ingredients:
for the rice:
1 Tbsp olive oil, divide  
2-3 Tbsp chopped onion
1 cup brown rice
2 cups vegetable stock or water
1/2 tsp kosher salt
1/4 cup coarsely chopped fresh cilantro
pepper to taste
 for the beans:
1 Tbsp olive oil
2-3 Tbsp chopped onion
1 tsp ground coriander
1 tsp ground cumin
2 15-ounce cans black beans, rinsed
1 cup vegetable stock
salt and pepper to taste
for the salsa
2 red Fresno chiles, stemmed, halved, seeded, and diced
2 garlic cloves, minced
2-3 Tbsp chopped onion
1 Tbsp fresh ginger, peeled and chopped
1 Roma tomato, finely diced
1 Tbsp lime zest
1/4 cup fresh lime juice
salt and pepper
to serve
1 avocado, halved, pitted, and chopped
1/4 cup crumbled feta
fresh cliatnro
Lime wedges
The Process:
for the rice:
In a medium saucepan, heat the oil over medium heat. Add the onion and cook until tender and fragrant, about 5 minutes. Add the rice and stir to coat. Add stock and bring to a boil.  Reduce heat to low, cover, and simmer until rice is tender, about 45 minutes.  Remove saucepan from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork and fold in cilantro.  Season with salt and pepper to taste.
for the beans:
In a medium saucepan heat the oil over medium heat. Add the onion and cook until tender and fragrant, about 5 minutes.  Add coriander and cumin; stir until fragrant, about 1 minute. Add beans and broth.    Bring to a boil, reduce heat, and simmer.  Cook until heated through, about 8-10 minutes.  Mash slightly.
for the salsa
Using the flat side of a knife against a cutting board, or a mortara and pestal, mash the chiles, garlic, ginger, tomato,  lime zest, and onion until a chunky sauce forms. Spoon into a bowl and mix in the lime juice.  Season salsa with salt and pepper to taste. 
to serve:
Spoon rice into one half of a bowl, and scoop beans alongside.  Top with a dollop of ginger salsa and sour cream.  Sprinkle with feta and cilantro, Serve with avocado and lime.  Omit cheese and sour cream for a vegan dish.

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