ROTI WITH BLACK BEANS AND BASIL (Indian)

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ROTI WITH BLACK BEANS AND BASIL

 

1 tbsp. plus 1 tsp. olive oil

1 small onion, thinly sliced

1 clove garlic, mashed through a press

1 medium tomato, medium-chopped

2 tsp. good-quality yellow curry powder

1 tsp. dried hot red pepper flakes, or to taste

1/4 cup dry sherry or mirin

2 1/4 cups cooked rice

1/2 cup cooked black beans, rinsed if canned

1/4 cup minced fresh basil (any type)

4 pitas (whole wheat are tasty)

2 tsp. Dijon mustard

 

Heat a large saute pan, then pour in 1 tbsp. of the

oil. Add the onion,

garlic, tomato, curry powder, and hot pepper and saute

over medium-high

heat until the onion is just wilted, about 3 minutes.

Add the sherry,

rice, and beans and continue to saute until the rice

is warmed through,

about 3 minutes. Remove from the heat and stir in the

basil.

Spread each pita lightly with the mustard. Scoop equal

portions of the rice mixture onto one-half of each

pita. Fold each pita over into a

half-moon shape.

Wipe out the saute pan and heat the remaining 1 tsp.

oil until hot and

fragrant. Set the roti in the pan and let them sizzle

over medium-high

heat until mottled brown, about 2-3 minutes on each

side. Serve hot.

Yields 4 entree servings.

 

 

 

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