Caribbean Brown Rice and Beans
serves 4-6
taken from Martha Stewart Kids' Magazine, Fall '02
1 tablespoon unsalted butter (I used Earth Balance margarine)
1 small onion, cut into 1/2 inch dice
1 garlic clove, minced
1/2 teaspoon ground nutmeg
1 cup brown rice
1 cup canned, unsweetened coconut milk
1/2 cup veggie stock or broth
1 teaspoon salt
8 oz. canned black beans, drained and rinsed
1 mango, cut into 1/2 inch dice
1 red bell pepper, cut into 1/2 inch dice
2 tablespoons roughly chopped fresh cilantro
lime wedges for garnish (optional)
1. Preheat the oven to 325 degrees farenheit, with rack in center. In a medium ovenproof saucepan, melt butter over medium heat. Add onion and garlic; cook until soft, 5-7 minutes. Add nutmeg, and cook, stirring constantly for 1 minute.
2. Add rice, coconut milk, stock and salt; bring to a simmer. Cover and transfer to oven. Cook until liquid is absorbed and rice is tender, about 40 minutes.
3. Transfer rice mixture to a serving dish. Add black beans, mango, red pepper and cilantro;gently toss to combine. Garnish with lime, if desired, and serve.
This is really creamy and satisfying on so many levels. The flavors make it summery, but it's definitely a warm, cozy comfort food.
Enjoy!
taken from Martha Stewart Kids' Magazine, Fall '02
1 tablespoon unsalted butter (I used Earth Balance margarine)
1 small onion, cut into 1/2 inch dice
1 garlic clove, minced
1/2 teaspoon ground nutmeg
1 cup brown rice
1 cup canned, unsweetened coconut milk
1/2 cup veggie stock or broth
1 teaspoon salt
8 oz. canned black beans, drained and rinsed
1 mango, cut into 1/2 inch dice
1 red bell pepper, cut into 1/2 inch dice
2 tablespoons roughly chopped fresh cilantro
lime wedges for garnish (optional)
1. Preheat the oven to 325 degrees farenheit, with rack in center. In a medium ovenproof saucepan, melt butter over medium heat. Add onion and garlic; cook until soft, 5-7 minutes. Add nutmeg, and cook, stirring constantly for 1 minute.
2. Add rice, coconut milk, stock and salt; bring to a simmer. Cover and transfer to oven. Cook until liquid is absorbed and rice is tender, about 40 minutes.
3. Transfer rice mixture to a serving dish. Add black beans, mango, red pepper and cilantro;gently toss to combine. Garnish with lime, if desired, and serve.
This is really creamy and satisfying on so many levels. The flavors make it summery, but it's definitely a warm, cozy comfort food.
Enjoy!