Black Rice with Beans and Greens
- Number of Servings: 4
Ingredients
1/2 c. cooked Black or Wild RiceBroth or Water, as needed for cookingCarrots, 3 mediumCelery, 3 medium stalksScallions, 4 mediumCorn, frozen or fresh, 2 c.Collard Greens, or other greens, 12 oz.Beans: Kidney, Black-eyed peas, or Black, 12 oz. Balsalmic Vinegar, 2 tbsp.Lemon, juice of oneDill, fresh, 1/4 c. mincedParsley, fresh, 1/4 c. mincedGarlic, 3 clovesSalt & Freshly-ground pepper, to taste
Cook the rice.
While rice cooks, water-saute the carrots, celery, garlic, and white parts of the scallions (all thinly-sliced) for a few minutes. Stir in the corn and greens (julienned). Add a bit more water and cover. Let cook 5 - 10 minutes. Add beans and rice. Cover and let cook another 5 - 10 minutes. When the vegetables are done to your liking, add the lemon juice, vinegar, dill and parsley. Season to taste with salt and freshly-ground pepper.
Serving Size: Makes four servings, 9 oz each
While rice cooks, water-saute the carrots, celery, garlic, and white parts of the scallions (all thinly-sliced) for a few minutes. Stir in the corn and greens (julienned). Add a bit more water and cover. Let cook 5 - 10 minutes. Add beans and rice. Cover and let cook another 5 - 10 minutes. When the vegetables are done to your liking, add the lemon juice, vinegar, dill and parsley. Season to taste with salt and freshly-ground pepper.
Serving Size: Makes four servings, 9 oz each
Nutritional Info Amount Per Serving
- Calories: 231.5
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 384.2 mg
- Total Carbs: 48.0 g
- Dietary Fiber: 13.4 g
- Protein: 10.8 g
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