Vegan - Black Beans Stir-Fried with Broccoli, Corn, and Cilantro

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* Exported from MasterCook *

 

Black Beans Stir-Fried with Broccoli, Corn, and Cilantro

 

Recipe By :The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup uncooked short-gain brown rice

2 tablespoons canola oil

1 medium white onion -- chopped

2 cloves garlic -- minced

1 teaspoon cumin seeds -- crushed

1 medium red bell pepper -- chopped

2 cups chopped broccoli

1/2 cup fresh squeezed orange juice

1 1/2 cups fresh OR frozen corn kernals

1 can (4 oz) diced green chiles -- drained

1 cup loosely packed minced fresh cilantro

leaves

2 cups freshly cooked or canned black beans -- drained

2 tablespoons gold tequila

 

Bring 2 cups of water to a boil. Add the rice, return to a boil, cover, and

reduce heat to very low. Steam for about 45-50 minutes, until water is absorbed

and rice is tender. Turn off thhe heat and let stand, covered, at least 5

minutes.

Meanwhile heat the oil over medium heeat in a wok or a heavy-bottomed skillet.

Add the onion, garlic, and cumin seeds. Saute for 5 minutes. Stir in the bell

pepper, broccoli, and orange juice, and cook 5 minutes. Add the corn, chiles,

olives, and cilantro to the skillet.

Saute 5 more minutes, stiirring occaisionally. Stir in the black beans and

tequila, toss to combine, and heat through. Place equal portins of the cooked

rice on warmed serving plates and spoon the black bean mixture over the top.

Serve immediately.

 

Description:

" Fresh corn, black beans,and chiles come together to create an

irresistable meal. The splash of tequilla finishes the dish nicely. "

 

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Per serving: 73 Calories (kcal); 5g Total Fat; (55% calories from fat); 1g

Protein; 7g Carbohydrate; 0mg Cholesterol; 15mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0