Thursday, September 8, 2011

Rainbow Rice and Beans

I made this rice dish with the idea that it could be a stand alone meal. And I didn't find it to quite be what I wanted, maybe not flavourful enough. But it is a great side dish. A great accompaniment to a larger meal, like a potluck. While it wasn't a favourite of mine, other people enjoyed it so I'm sharing it here. To make it again, I think I'd double the spices.

Miss Abby.

If this sounds good, you might also like:
Quinoa Corn Salad
Greek Basmati Rice
Warm Roasted Pumpkin & Shallot Salad
Greek Barley Salad

Rainbow Rice and Beans
Adapted from Vegan Yum Yum and Oh She Glows

Serves 3 as a main, or more as a side dish

1 cup brown basmati rice, dry

1 tbsp oil
1/2 onion, chopped
1 can (about 15 oz or 1 3/4 cups) black beans, drained and rinsed
3 tbsp reduced sodium soy sauce
3 tbsp vegan Worcestershire sauce
1 cup frozen peas
1 cup frozen corn
2 medium carrots, shredded

1/2 tsp ground cumin
1/2 tsp cumin seeds
1/2 tsp coriander
1/2 tsp red pepper flakes
1/2 tsp mustard seeds
1/2 tsp dried oregano

Start the rice with two cups of cold water.

When the rice is almost done cooking, heat the oil in a large skillet. Add the onion and cook until golden brown. Add spice mix and saute until spices begin to bubble up a little bit, being careful not to burn.

Add beans, soy sauce, and Worcestershire sauce 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.


Kristin said...

This looks delicious! I love dishes like this.
Holy Cannoli Recipes

JATunnell said...

Would it help the flavor if you cooked it in some vegie or chicken broth? If I'm cooking rice or couscous
I'll use broth to cook it in.

Mel said...

I bookmarked this recipe in my copy of Vegan Yum Yum but never got around around to making it, mainly because my husband and son aren't that keen on rice dishes like this. I love the array of colours in your photo so perhaps I'll take your advice and bring it along to a gathering. Thanks!

Joanne said...

I have to say, I do love how pretty this is! Maybe add some cinnamon? Or tomatoes?

Johanna GGG said...

I had the same experience with some rice dish lately that was a bit tasteless alone but great one the side - mine didn't look at pretty as this

Quirky Jessi said...

Ooo, I love the colors!

And I agree with JATunnell up in a broth of some sort would probably really pump up the flavor. For me personally, just doubling the spices in general would probably be good since I really like cumin and pepper. Yum!

mjskit said...

I love all of the spices you used in this rice dish! Brown rice is the best. Great dish! Love the picture of the kitty1 :)

janet @ the taste space said...

I love rice and beans as a main but I agree that you need the right flavours... it looks so promising, though, so maybe doubling them is a good place to start. :)

grace said...

the shallow chef in me is saying 'ooh, aah, pretty colors!', so i'm sorry it didn't fully deliver on flavor!

Xiaolu said...

Oh I love all these colors -- black beans and rice are such a wonderful combination, too.

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