You are here
Yellow Rice & Black Beans with Broccoli
"How Not to Die Cookbook" by Michael Greger, MD, page 152
Linda made this easy, very mild, and comforting dish that looks just like the photo in the book for the Winter Potluck in Portland, OR.
1 onion, minced
5 ml1 tsp. minced fresh ginger
10 ml2 tsp. white miso paste
30 ml2 T. nutritional yeast
1 ml1/4 tsp. turmeric powder
2 ml1/2 tsp. ground coriander
1 ml1/4 tsp. ground cumin
1 ml1/8 tsp. cayenne pepper
240 ml1 cup long-grain brown rice
2-1/2 cups vegetable broth or water
710 ml3 cups small broccoli florets
1-1/2 cups cooked black beans (or 1 15-oz can, drained & rinsed)
Heat 2 T water in a large skillet or saucepan over medium-high heat. Add the onion and ginger and cook for 1 minute.
Stir in the miso, nutritional yeast, turmeric, coriander, cumin, cayenne, and rice. Stir in the broth and bring to a boil. Lower the heat to simmer, cover, and cook for 35-40 minutes, stirring occasionally, or until the rice is just tender.
Stir in the broccoli and a little more broth, if needed. Cook for 10 minutes longer, or until the water is absorbed and the broccoli and rice are tender.
Stir in the beans and remove from the heat. Serve hot.