This is a very nice bean and rice dish. You can serve it alone or as a side dish.

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr 7 mins
total:
1 hr 22 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine onion, broccoli, celery, and garlic in a food processor. Add 1/4 cup water, ginger, dill, and salt; process until mixture is pureed.

    Advertisement
  • Heat a nonstick skillet over medium-high heat. Add the puree; saute until water evaporates and puree is thickened, 7 to 10 minutes. Add black beans and kidney beans and gently mix. Reduce heat to low. Cook, covered, until flavors combine, about 10 minutes.

  • Preheat oven to 375 degrees F (190 degrees C). Butter a Dutch oven.

  • Heat oil in another nonstick saucepan over medium heat. Add rice; toast until rice is slightly glassy and smells nutty, about 5 minutes. Add 3 cups water. Pour rice and water into the Dutch oven; stir in the bean mixture.

  • Bake, uncovered, in the preheated oven, until all liquid evaporates, about 45 minutes. Mix occasionally to allow uniform baking.

Nutrition Facts

337 calories; protein 15.6g 31% DV; carbohydrates 58.6g 19% DV; fat 5.8g 9% DV; cholesterol 2.7mg 1% DV; sodium 709.6mg 28% DV. Full Nutrition
Advertisement
Advertisement