1 large - shallot- minced
1 tsp - minced fresh ginger
2 tsp - white miso paste
2 Tbsp - nutritional yeast
1/4 tsp - ground ginger (can use fresh)
1/2 tsp - ground coriander
1/4 tsp - ground cumin
1/8 tsp - cayenne pepper
1 cup - long grain rice2 1/2 cups - vegetable broth
3 cups - broccoli florets- cut small
15 oz - can salt free black beans, drained and rinsed
- Heat 2 Tbsp of water in a large skillet over medium high heat. Add the shallots and ginger and cook for a minute. Stir in the miso, nutritional yeast, turmeric, coriander, cumin, cayenne, and rice. Stir in the broth and bring to a boil. Lower the heat to a simmer, cover, and cook for 35 to 40 min, stirring occasionally, or until the rice is just tender. Stir in the broccoli and a little more broth, if needed. Cook for 10 min longer, or until water is absorbed and the broccoli and rice are tender. Stir in the beans and remove from heat. Serve hot.
Instapot
1 cup - long grained brown rice
1 cup - water
Stove Top
1 cup - long grained brown rice
2 cups - water
- Stove Top
- Combine all ingredients in a sauce pan
- Bring to boil, turn heat down low and cover
- Simmer for 45-50 minutes (until all water is absorbed
- Instant pot
- Combine the rice and water in the instapot and give it a stir
- Secure the lid and place the steam release valve to sealing. Cook at high pressure for 22 minutes
- Allow the pressure to release naturally for 10 minutes, Vent to release any remaining pressure
- Note for high altitudes: Allow 5 more minutes of cooking time when cooking on the stove top