Tuesday, June 24, 2014

Improvised Meals: Coconut Rice with Greens and Chili-Garlic Black Beans

There's little in this life I find more satisfying than being able to improvise a delicious dinner when we are running low on fresh groceries or when the things in the fridge seem super random. Sometimes my efforts on this front fall pretty flat, but recently I've had good luck and so am going to share a few "improvised meals". Maybe my lovely and creative sisters will join me and post a few of their own?

The first meal in this little mini-series couldn't be easier, and like many of the most nourishing meals, is built around grains and beans. I always keep coconut milk and this Huy Fong chili garlic sauce on hand (looks like the company has verified it is free of gluten), which here adds most of the flavor.

1 can black beans
1 can coconut milk, full fat
1 cup rice (I like to use short-grain brown rice here, but whatever you have on hand will be fine)
1 egg (optional but highly recommended)
Few large handfuls of greens (spinach, arugula, etc)
Garlic (optional)
Red pepper flakes
Hot sauce (I love the Huy Fong chili garlic sauce so much & the company has verified it is gluten free)
Sesame oil

Prepare your coconut rice, using the coconut milk as a partial substitute for water. When cooking brown rice with water, I use a 1:2 ratio; when subbing in some coconut milk I increase the total amount of liquid by about 1/4 cup.

Heat some sesame oil in a pan and add garlic, then black beans. Heat black beans through with red pepper flakes, salt, and hot sauce. In the meantime, fry an egg in a separate pan.

When rice and egg is ready, toss greens on top of bean mixture to wilt. Top rice with beans, egg, and as much extra hot sauce as you can take!

Food Allergies & Ethics: Gluten-free (check your hot sauce), vegetarian, and dairy free. Omit the egg to make it vegan.

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