- 21 Oct
central.sun.com (Paula Hostetler)
Another recipe from Great Good Food. I really like
this one, I serve it with a good whole grain roll
and spinach salad.
Black Rice adapted from "Great Good Food" by Julee Rosso
1 cup black beans
3 - 4 1/2 cups broth or water
1 small onion, finely chopped
4 garlic cloves, minced
1/2 cup short-grain white rice
1/4 cup white wine
1 tomatoe, coarsely chopped
1/2 teaspoon ground cumin
salt and freshly ground pepper
1/2 cup finely chopped fresh cilantro
1. Soak the bean in 1 quart of cold water overnight.
3 cups of broth and the beans in a stockpot,
2 to 2 1/2 hours, or until tender. Drain the beans and reserve the broth and the beans. Set aside.
3. Place 1 1/2 cups of the bean broth in a small
saucepan (if there isn't enough, add water to make 1 1/2
cups). Place over low heat to keep warm.
4. In a stockpot over high heat, heat a couple of table
spoons of the broth. Add the onion, and garlic and saute
until the onion is softened, about 5 minutes. Add the rice
and stir constantly for 1 minute. Add the wine and cook
2 minutes. Add the tomatoe and cook for 2 minutes.
5. Gradually add the bean broth, 1/2 cup at a time, stirring
until the liquid is absorbed before adding more broth. This
20 to 25 minutes. Add the beans and the remaining
broth. Season with cumin, cayenne, and salt and pepper to
taste. Remove from the heat and stir in the cilantro; serve