Black Bean and Onion Pilaf

This veggie-filled Black Bean and Onion Pilaf is the perfect dinner for when you're running out of time!


– 1 tbsp of oil of choice canola, avocado, coconut, etc – 1 medium red onion chopped (reserve 2 tbsp, finely chopped, for topping) – 2 garlic cloves minced – 4-5 crimini or button mushrooms, sliced – ¼ C of bell pepper chopped (optional) – 1 carrot thinly sliced – 1 C of brown rice  – 2 C of vegetable broth – ½ C of green onions or chives chopped – 1 C of greens, chopped  – 1 15-oz can of black beans, drained and rinsed – ½ tsp of salt – ½ tsp of chili powder – ¼ C of nutritional yeast optional – 1 tsp of 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!