From the author, Renee Press: This Black Bean and Onion Pilaf is a simple, hearty meal full of tasty immunity-boosting alliums (red onion, garlic, and chives). This dish will give you an energy boost and help prevent those persistent colds that start appearing this time of year. It makes quite a bit of food, so set some aside for later and save yourself some cooking time. Get creative with which veggies you use, whatever you have on hand will work. The power of simple fresh ingredients and a few spices….Keep it easy, guys!
From Plant-Based on a Budget: This delicious Black Bean and Onion Pilaf are a bit like a vegetable paella and it has so many amazing flavors! It is one of those one-pan wonders and we think it will come in handy whenever you’re lacking inspiration but hunger is abundant. Packed with healthy veggies and grains, it is a family-approved recipe and one we think you should add to your weekly repertoire.
What is a Pilaf?
Originated in Persia, pilaf has spread all over the world over time and has become a common meal in places like the Middle East, Latin America, Indonesia, and Spain. It refers to a preparation of rice (or other wheat-based grain) cooked in broth with vegetables and other ingredients typical to the place where it’s being prepared.
Can I Buy Plant-Based Broth for This Black Bean Pilaf?
Absolutely! There are many brands out there that have fully plant-based broths available like Better Than Bouillon, Edward and Sons, Knorr, and more. If you can’t find them easily or you simply want to use your leftover veggie scraps you can make your own which is great because you can flavor it however you like. They will make this Black Bean Pilaf absolutely delicious!
1tablespoonof oil of choicecanola, avocado, coconut, etc
1mediumred onionchopped (reserve 2 tbsp, finely chopped, for topping)
4-5criminior button mushrooms, sliced
¼cupof bell pepperchopped (optional)
1cupof brown ricejasmine, long grain, short grain, basmati-all ok
2cupsof vegetable broth
½cupof green onions or chiveschopped
1cupof greens, chopped(swiss chard, kale, collard greens, or spinach)
115-ounce can of black beans, drained and rinsed
½teaspoonof chili powder
¼cupof nutritional yeastoptional, but tasty
1teaspoonof fresh lemon juice
In a deep skillet, add the oil and saute the onion, garlic, mushrooms, pepper, and carrot for 2-3 minutes. Add rice and stir for 30 seconds until glossy. Add vegetable broth, bring to a gentle boil, reduce heat to low, and simmer for 20 to 30 minutes until liquid is absorbed and rice is cooked.
Add the chives and greens to the pan, along with black beans, salt, chili powder, nutritional yeast, and lemon juice. Stir well and cover for 2-3 minutes to let beans and greens heat through. Plate and top with finely chopped red onion. Enjoy!
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com