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Green Seasoned Beans and Brown Rice Pilaf |
"This is a very nice bean and rice dish. You can serve it alone or as a side dish."
Ingredients :
- 1 onion, chopped
- 1 cup broccoli florets
- 2 stalks celery, chopped
- 2 cloves garlic
- 1/4 cup water
- 1 teaspoon ground ginger
- 1 teaspoon dried dill
- salt to taste
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 teaspoon butter
- 1 tablespoon olive oil
- 1 cup quick-cooking brown rice (such as Trader Joe's®)
Instructions :
Prep : 15M | Cook : 4M | Ready in : 1H22M |
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- Combine onion, broccoli, celery, and garlic in a food processor. Add 1/4 cup water, ginger, dill, and salt; process until mixture is pureed.
- Heat a nonstick skillet over medium-high heat. Add the puree; saute until water evaporates and puree is thickened, 7 to 10 minutes. Add black beans and kidney beans and gently mix. Reduce heat to low. Cook, covered, until flavors combine, about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Butter a Dutch oven.
- Heat oil in another nonstick saucepan over medium heat. Add rice; toast until rice is slightly glassy and smells nutty, about 5 minutes. Add 3 cups water. Pour rice and water into the Dutch oven; stir in the bean mixture.
- Bake, uncovered, in the preheated oven, until all liquid evaporates, about 45 minutes. Mix occasionally to allow uniform baking.
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