Forbidden Rice and Beans

Serves 4 to 6

Secret Ingredient: Forbidden Rice

Try this playful variation on the ubiquitous rice and beans using nutty forbidden rice and white cannellini beans instead of the usual black or pintos. Fill tortillas with rice and beans for vegetarian wraps on the go. To learn how to make this recipe, watch the Secret Ingredient cooking show.

Ingredients

1 1/2 tablespoons olive oil
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 medium onion, chopped
1 cup forbidden (black) rice
1 bay leaf
1 clove garlic
1 3/4 cups gluten-free vegetable or chicken broth
1 (14-ounce) can cannellini beans, rinsed and drained
Sea salt, to taste
Ground pepper, to taste
Chopped pickled red peppers, for garnish

Method

Heat oil over medium heat in a 3- or 4-quart pot. Set aside a tablespoon of chopped red and yellow peppers for garnish. Add onion and remaining peppers to hot oil and cook until onion is translucent and peppers are fragrant, stirring occasionally, about 7 minutes. Do not let the vegetables brown.

Stir in rice, bay leaf and garlic clove. Stir to coat rice with oil and lightly toast it, about 1 minute. Stir in broth, season with salt and pepper and bring to a boil. Cover pot and reduce heat to a slow simmer. Cook until rice is tender and liquid is mostly evaporated, 30 to 35 minutes.

When ready to serve, heat cannellini beans in a small saucepan. Reserve a few of the beans for garnish and add the rest to the warm rice, stirring gently to combine. Top rice with remaining white beans and reserved red and yellow bell peppers. Sprinkle with chopped pickled peppers and serve immediately.

Nutrition

Per serving: 280 calories (60 from fat), 7g total fat, 1g saturated fat, 10g protein, 47g total carbohydrate (6g dietary fiber, 5g sugar), 5mg cholesterol, 520mg sodium

http://wholefoodsmarket.com/recipes/1817