1mediumred onionchopped (reserve 2 tbsp, finely chopped, for topping)
4-5crimini (or button) mushroomssliced
¼cupof bell pepperchopped (optional)
1cupof brown ricejasmine, long grain, short grain, basmati - all ok
2cupsof vegetable broth
½cupof green onions or chiveschopped
1cupof greens, choppedswiss 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 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.
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.