BLACK BEANS AND RICE
The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
- Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g
STIR-FRIED RICE NOODLES WITH BLACK BEAN SAUCE
The idea of this recipe comes from Marie Claire Style Noodles by Jody Vassallo. If you like meat with your noodles you may add swordfish or chicken. Add it before the garlic, ginger and onions step. Other additions to this recipe could be a small can black beans and use garlic chives instead of chives
Provided by Chef floWer
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
- Add the noodles and stir-fry until soft.
- Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
- Serve immediately and garnish with chives.
Nutrition Facts : Calories 992.5, Fat 5.4, SaturatedFat 1.1, Sodium 710.6, Carbohydrate 217.5, Fiber 4.7, Sugar 6.9, Protein 9.7
BLACK BEANS AND RICE WITH VEGGIES
This is a modification of a simpler recipe I found online - I used less beans and added celery, carrots, and tomatoes, plus a few other mods. I'm just posting it so I can get the nutritional values of this version, but if someone else wants to use it, enjoy!
Provided by Nell Gwyn
Categories One Dish Meal
Time 40m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, heat the oil. Add the onion, garlic, celery, and carrots, and saute for 4-5 minutes.
- Add the rice and saute for 2-3 minutes.
- Add the vegetable broth and spices. Bring to a boil, then cover, lower the heat, and cook for about 25-30 minutes until the rice is cooked, stirring occasionally to prevent sticking. You may need to add stock (or water) if the rice isn't quite fully cooked; if so, add sparingly, 1/4 cup at a time.
- Add the black beans, stirring to mix. Cook for 1-2 minutes more, until the beans are hot, then serve.
- This would also be good if you add chopped red bell pepper to the veggie mix. For a garnish, Greek yogurt is a tasty (and much healthier) substitute for sour cream.
VEGETABLE FRIED RICE
This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
Provided by dakota kelly
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
- Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g
CHICKEN FRIED RICE WITH FERMENTED BLACK BEANS
Categories Bean Chicken Rice Side Stir-Fry Spring Sugar Snap Pea Gourmet Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 4 as a main course
Number Of Ingredients 18
Steps:
- Make marinade:
- In a small bowl stir together marinade ingredients. Add chicken to marinade, turning it to coat. Marinate chicken at room temperature while preparing vegetables. Cut onion and bell pepper into 1/4-inch dice. Trim snow peas and cut crosswise into 1/4-inch slices. Rinse black beans and mince.
- Remove chicken from marinade and pat dry. Discard marinade. In a heavy non-stick skillet heat 1/2 tablespoon corn or safflower oil over moderately high heat until hot but not smoking and sauté chicken until browned on bottom, about 4 minutes. Turn chicken over and cook over moderate heat 6 minutes, or until just cooked through. Transfer chicken to a plate and cool completely. Recipe may be prepared up to this point 1 day ahead and ingredients chilled separately in sealable plastic bags.
- Cut chicken into 1/2-inch cubes.
- Make seasoning liquid:
- In a small bowl stir together seasoning liquid ingredients.
- Spread rice in a shallow baking pan and separate grains with a fork.
- In a deep 12-inch heavy non-stick skillet heat remaining 2 tablespoons corn or safflower oil over moderately high heat until hot but not smoking and stir-fry black beans, garlic, and gingerroot 20 seconds, or until fragrant. Add onion and bell pepper and stir-fry 2 minutes. Add snow peas, chicken, and rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
VEGETABLE AND BLACK-BEAN FRIED RICE
For your next batch of rice and beans, punch up both the flavor and the nutrition by adding sliced mushrooms for antioxidants, bell pepper for vitamin C, scrambled eggs for extra protein, and creamy avocado for healthy fats.
Provided by Lauryn Tyrell
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over high. When it shimmers, add eggs and cook, undisturbed, 10 seconds. Stir with a spatula until just set, about 30 seconds; transfer to a plate.
- Add 2 tablespoons oil and mushrooms to skillet; season with salt and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes. Add remaining 1 tablespoon oil, scallions, cilantro stems, and bell pepper; season with salt and pepper. Cook until soft, about 5 minutes more. Stir in hot sauce and rice. Spread mixture in a single layer and let cook, undisturbed, until underside crisps slightly, about 5 minutes.
- Stir in beans and cook until warm, about 1 minute. Fold in eggs and cilantro leaves; season to taste. Serve with avocado, scallion greens, tortilla chips, and more hot sauce.
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