Black Rice And White Beans

Serves: 6
Total Calories: 164


1 cup Chinese black rice (Forbidden rice)
1 3/4 cups water
1 teaspoon extra-virgin olive oil
salt and ground black pepper to taste
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup canned petite diced tomato, drained
2 scallion, trimed and thinly sliced


Combine the rice, water, oil, salt, and pepper in a medium saucepan cover and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the rice is tender and the liquid is absorbed, about 30 minutes. Stir in the beans, tomatoes, and scallions, cover, and heat through, about 2 minutes. Fluff with a fork and adjust the seasoning before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 164
Calories from Fat: 12

This Black Rice And White Beans recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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