Black Beans, Brown Rice & Lime Bowl

We eat this bowl lots. It’s simple, tasty and nourishing – fare to cheer. I crave it sometimes, and dream of slipping on my pjs and eating it in bed with my nose in a book.

As a main this will serve up 3 hearty bowls.

3T ghee or olive oil
1 onion, fine sliced
3 cloves garlic, sliced
2 tsp cumin seeds
Chilli to your taste
1 1/2 cups long grain brown rice, soaked overnight or rinsed well, then sat in a sieve while you prep the rest
3 cups hot chicken or vegetable stock
1 – 2 cups cooked beans. We love black beans, but any will do. Either 1/2cup soaked over night and cooked, or use a can.
1 cup (or more) fresh coriander or flat leaf parsley, chopped or not – as you like.
3T lime juice or lemon
1 or 2 T butter

Gently saute the onion in the oil. Once it’s soft and sweet add the garlic, chilli and cumin and fry quickly – about 30 seconds.
Add the rice and stir so it is coated in oil. Fry for a second or two.
Add stock and bring to a robust simmer over medium heat, then cover with the lid, turn heat to low for a steady, gentle simmer, and cook gently for 40 minutes, or until liquid is absorbed and holes appear in the rice. If it cooks too fast the stock will absorb but the rice wont be done. Turn the element off (don’t lift the lid!), and leave the pot to stand for at east 10 mins, longer is better.
Add the butter and the black beans and stir through.
Stir in the coriander and the lime juice, sprinkle with salt.

Should you feel the need, there are endless ways to jazz this up:

• top with slices of avocado or a fried egg
• stir through corn kernels, slices of sweet pepper and halved cherry tomatoes in summer
• use to fill a tortilla
• top with cheese and sprouts and salad-y bits
• use wild rice, basmati rice, quinoa or a mix