Bombay Emerald Black Bean Rice Pilaf
Created by Nirmala GuptaBombay Emerald Chutney Company
Course: Vegetarian/Vegan Entrees
Diet: Vegetarian
Season(s): Summer
Ingredients
- 1 can black beans
- 2 cups medium grain/basmati white rice
- 2 tablespoons olive oil
- 1 medium onion, chopped fine
- 2 plum tomatoes, chopped fine
- 1 clove garlic
- 1 teaspoon cumin
- 4 cups vegetable broth
- 2 tablespoons Royal Mint Chutney
- salt and pepper to taste
Instructions
In a large 2 quart stock pot, sauté the chopped onion and garlic in olive oil over medium heat until the onion is slightly caramelized and tender. Add chopped tomato, black beans, rice, cumin, and chutney. Sauté for a minute. Add vegetable broth and salt and pepper to taste. Stir in the rice, cover the pot and lower the heat. Simmer until the rice has absorbed all the broth, approximately 20-25 minutes.
Variations: This recipe stands up to substitutions, as long as the ratio of broth to rice remains the same. Experiment with the spices. Use seasonal vegetables to capture the flavor of the market.How do you #eatdowntoearth?
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