Tuesday, 18 October 2011

Black & Brown Rice with Black Beans

I'd not made this for a while so couldn't figure out why I should cook the brown and wild (black) rice separately as they both take approx. 30-40 minutes. Well, I remembered as soon as the water started to heat up - the wild rice was leaking colour. I'll have to update the photo next time I make this dish.

(serves 4 as a side dish)

50 g wild rice
200-250 g of wholegrain rice
2-3 tbsp. raisins
2-3 tbspl toasted pumpkin seeds
extra virgin olive oil
sea salt
freshly ground black pepper
1 red onion, chopped
2 large garlic cloves, chopped
1 sweet red chilli, chopped
1/2 tsp. ground cumin
1 can of organic black beans (no salt or sugar added), drained and rinsed.

1. Pour each type of rice into mug or something similar, then transfer into a saucepan. Add 3.5 times as much cold water and optionally a little salt. Boil for 30-40 minutes until the rice is tender, adding more water if required. Then drain and set aside.

2. Meanwhile cover the raisins with a little tepid water and set aside.

3. Heat some olive oil in a frying pan and sautée the onion, garlic and chilli over a medium heat for a couple of minutes. Then add the cumin and sautée for another minute or so.

4. Next add the beans and season with pepper and salt. Heat through.

5. Combine both types of rice, the drained raisins, the pumpkin seeds and the bean mix.

Delicious hot or cold.

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