Rainbow Rice & Beans

So, I got some new cookbooks for my birthday and I finally got the chance to try a recipe out and it was easy and delicious so just had to share. The book was VeganYumYum (btw I had to use their fantastic picture since my did not come out). I only changed a few things… It called for Vegan Worcestershire Sauce which I did not have all the ingredients for and so I added some extra Tamari sauce and some garlic.

Here is my version of it…
Serves 4
1 c brown basmati rice, dry
1 can organic black beans, partially drained
1/4 organic chopped onion
1-2 organic garlic cloves, chopped
3-4 tbs tamari (wheat free) or soy sauce
1/2 cup organic frozen peas
1/2 cup organic frozen corn
2 medium organic carrots, shredded
1/2 tsp cumin
1/2 tsp corriander
1/2 tsp red pepper flakes (or less if you are feeding to the kiddos)
1/2 tsp oregano
1 tbs extra virgin olive oil
avocado and cilantro, if desired to garnish

Start the rice with two cups of cold water, or whatever ratio you of water:rice works best for the type of rice you are using.

When the rice is almost complete, heat some vegetable oil in a large skillet. If using onion, add it and cook until golden brown and then add garlic and brown. Add spice mix and saute until spices begin to bubble up a little bit, being careful not to burn.

Add beans, tamari and simmer on low, covered, until rice is done. Add peas, carrots, and corn and for a few moments until defrosted. Add rice to pan, stirring well to mix in beans and veggies and coat with sauce. If you want to make it “richer”, stir in a knob of vegan butter at the end.

Garnish with avocado and cilantro, serve immediately.

I think it is so colorful and delicious, who doesn’t want to eat a rainbow?

I’m going to post some Fall recipes soon but I’m still working perfecting to make them tasty and healthy at the same time : )


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