14 March 2011

Broccoli & Black Bean Rice Pilaf


Next month is my half marathon, and first race of the season. Trying to make sure I'm making some meals that are full of fuel, yet fully satisfying. Their last criteria is they must be fun to dance to. My flavor of the moment is Adele's newest album "21":

Throw your soul through every open door,
Count your blessings to find what you look for,
Turn my sorrow into treasured gold,
You'll pay me back in kind and reap just what you've sown,

Sorry, I got a little distracted by my impromptu dance session in the kitchen. Anyways...back to the recipe.

There are so many versions of the rice pilaf. The essential is chicken or vegetable stock and rice. This gives the rice so much more flavor then just cooking it in water. The second part is the seasoning. Thirdly is the trimmings. This is one of my mixes, but I love that the variations are plentiful so it never gets boring.

The Shopping List:
  • 2 cups chicken stock
  • 1/4 cup water
  • 1/5 tbsp butter
  • 1/2 tsp salt
  • dash of pepper
  • 1 tbsp thyme
  • 1 cup rice (brown or white)
  • 1/2 tsp seasoned salt
  • 1 can black beans, drained
  • 1 cup frozen broccoli
The Method:

Pour the chicken stock and water in a small pan and bring to simmer. While the liquid mixture is heating up, preheat the oven to 350°F. Mix in the butter to the liquid mixture. Stir in the salt pepper, thyme, and seasoned salt.

Add in the rice and cover with a lid. Put the small pan in the oven and allow for it to bake for about 35 minutes. Removed from heat and add in the black beans and frozen broccoli. Allow to cook for another 10 minutes.

Voila! Ready to serve.