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Whole Food Black Bean Salsa Rice [Vegan, Gluten-Free]

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A beautifully flavorful and whole food meal made in one pot! This black bean salsa rice is perfect for a busy weeknight. Just use your pressure cooker for a quick meal that is flavorful and filling!

Whole Food Black Bean Salsa Rice [Vegan]

Cook Time

27

Ingredients

  • 2 tablespoons oil
  • 1 medium-sized onion, diced
  • 2 cloves of garlic, minced
  • 1/2 cup dry black beans (soaked for 3 to 4 hours)
  • 3/4 cup brown Basmati or other long grain rice
  • 1/2 cup frozen corn
  • 1/2 teaspoon fresh or dried oregano
  • 1/2 teaspoon fresh or dried thyme
  • 1 teaspoon powdered cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red cayenne powder
  • 1 teaspoon turmeric
  • 1 and 1/2 teaspoons salt or to taste
  • 2 tablespoons lime juice
  • 2 tablespoons chopped cilantro

Preparation

  1. Turn the saute mode on your pressure cooker and add the oil.
  2. Add the onion and garlic and cook for 3 to 4 minutes until they soften.
  3. Add the black beans and the rice and the corn and stir well to mix.
  4. Add the oregano, thyme, cumin, paprika, and red cayenne powder and stir.
  5. Add the turmeric and salt.
  6. Add 1 and 1/2 cups of water. Cancel the saute mode and cover the pressure cooker.
  7. Set on pressure cook mode (high) for 7 minutes. Allow for a natural steam release.
  8. Remove the cover, stir in the lime juice and stir in the cilantro.

Notes

It is important to soak the black beans to ensure that they cook at the same time as the rice.

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AUTHOR & RECIPE DETAILS


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Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!


 

 

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