Today I was browsing VeganYumYum's archive to find some sort of pasta recipe. I got easily distracted again and stumbled upon a recipe for Rainbow Rice and Beans. I didn't have a colourful assortment of vegetables, and I didn't have some of the spices, but I did have majority of the ingredients I needed to inspire a variation of the recipe.
I decided to make it using what I had and it turned out really yummy - like YumYum yummy. She truly is the Einstein of vegan cuisine.
Seasoned Rice and Beans
Yields: 2 meal-size servings, or 4 side servings
Ingredients
Rice Base
1/2 cup wild rice, uncooked
1/2 cup whole grain rice, uncooked
1 227g package white mushrooms, sliced
1 cup frozen green peas
1 tsp olive oil
1 19 fl oz can black beans, drained and rinsed
Seasoning
1 tsp cumin
1 tsp coriander
1 tsp red pepper flakes
1 tsp mustard powder
1 tsp parsley
Salt and pepper to taste
Directions
1) Cook rice according to package directions.
2) While rice is cooking, heat 1 tsp of olive oil on high in a pan. Once heated, add sliced mushrooms. Cook until soft. Add frozen peas, and cook until peas are defrosted and cooked through (the pan should be drying up a bit once peas are finished).
3) Combine seasoning in a small bowl. Once rice is finished cooking and cooling slightly, combine the seasoning and rice in a large bowl, then mix in the peas and mushrooms.
4) In the same bowl, add the drained and rinsed can of black beans.
