Wednesday, October 8, 2014

Black Beans & Wild Rice

A one-pot meal, substantial and filling, and made with just a handful of ingredients, the "Black Beans & Wild Rice" (page 255) is very elemental and satisfying. You start by cooking the rice by itself until it is done, then adding cooked black beans, diced tomatoes, and herbs and spices. Last of all you throw in 3 cups of baby spinach, rounding out this dish of varying colors, tastes, and textures. The recipe says you may have to add a little water if the mixture ends up too dry, and I did end up adding about ½ cup (as opposed to the suggested "splash"). I also thought the dish could use a little pizzazz, so I added a teaspoon of smoked paprika and ½ teaspoon of garlic powder. This dish keeps well and makes a great filling for wraps.
 

 Keeping it "McDougall Friendly" checklist:
                                                                                                                
ΓΌ     No changes required! J

2 comments:

  1. Mmm Becky that looks so hearty and comforting! Love the fresh greens which really lift the dish. I would use black badger peas which are a UK heirloom variety and they take an age to cook, so wouldnt turn mushy. Wild rice is super nutritious! I would add plenty of garlic too to combat the autumn chill.

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    1. Hi Jennifer! I love experimenting with heirloom beans, so much fun! I haven't heard of the black badger peas, but they sound yummy. I'll have to keep an eye out for them! :-)

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