Tuesday, August 12, 2008

Rice and Black Bean Pilaf

Tonight for dinner I heated up my first ever store-bought frozen veggie burger.  I purchased Amy's Kitchen California Veggie flavored ones last week for our trip as back-up food and we never needed them.  I had it on a whole wheat bun with tomato and red-pepper relish.  It was tender and had more of a burger taste than my homemade black bean burgers do.  It was satisfying, but I still prefer mine :o)

Along side I tried a new Ellie Krieger recipe of rice and black bean pilaf.  It was quite good and very filling,  I thought it could have used a little more flavor so I added a tablespoon of Penzey's Creamy Peppercorn.  Here's my take on the recipe:

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1 cup basmati brown rice, uncooked
2 cups water
1 tablespoon olive oil
1 small onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons fresh chopped oregano 

1 teaspoon fresh chopped parsley
1 large cubanelle pepper 
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 (15.5 ounce) can black beans, drained and rinsed  

1 pint cherry tomatoes, halved                            

salt and pepper, to taste                                        

1 tablespoon, Penzey's creamy peppercorn

Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.

Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, parsley, bell pepper, cumin and chili flakes and cook, stirring occasionally, until the bell pepper is tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.

Combine onion-black bean mixture, hot rice, and tomatoes in a serving bowl and toss to combine. 

 

Summer CSA - Week 5

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red cherry tomatoes 1 pt

tomatoes 1 lb

squash 1 lb

zucchini 1 lb

sweet peppers 1 lb

japanese eggplant 1 lb

purple hull peas  in the hull 1 lb

cream peas  in the hull 1 lb

ALSO: purple bell peppers from Mom's garden (on the back right side)

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