Black Beans, Brown Rice & Lime Bowl

black bean brown rice lime bowlOur Tahitian lime is now 5 years old and we’ve had our first grown up crop from it this year. That’s why the last three recipes I’ve shared are all lime infused –  a soup, a cake and now a bowl. A worthy obsession don’t you agree! This is the last – the limes are finished, and I’ll miss them deeply.

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 (the day may come). An adaptable recipe that suits more or less, and is open to change. Apart from the butter, which is neither optional  nor interchangeable.

As a main this will serve up 3 hearty bowls.

3T oil
1 onion, fine sliced
3 cloves garlic, sliced
2 tsp cumin seeds
Chilli to your taste. I used 2 chopped dried chillies, fresh chillies are a a good few months away yet.
1 1/2 cups long grain brown rice rinsed in a sieve for 30secs.
3 cups 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. Home cooked beans are worth it – they’re softer, much nicer.
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 simmer over medium heat with the lid on ajar. Cover with the lid, turn heat to low and cook gently for 40 minutes, or until 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 another ten minutes.
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. Here’s a few ideas

  • top with slices of avocado, a boiled egg and a spoon of sour cream
  • stir through corn kernels, slices of sweet pepper and halved cherry tomatoes in summer
  • use to fill a tortilla, top with cheese and salady bits
  • used wild rice, quinoa or a mix

Comments

  1. I’ll certainly be trying this. I’ve had no success trying to grow potted lime trees in Christchurch.so I’ll use lemon juice. I do enjoy your website and newsletters 🙂