Kristen's Recipes


Title:   Bangkok Coconut Rice and Black Beans
Category:   Side Dishes - Clean (Only natural/organic ingredients), Vegetarian
From:   Vegan Food for the Soul
4 c filtered water
2 c brown basmati or jasmine rice
2 T ginger- peeled and grated
1 T garlic- minced
1 t sea salt
1/2 t freshly ground black pepper
1/2 c canned coconut milk
Juice of 1 orange
Juice of 2 limes
1 T toasted sesame oil
1 can (15 oz.) black beans- drained and rinsed
1/2 c red bell pepper- seeds and ribs removed and diced
1/2 c orange bell pepper- seeds and ribs removed and diced
1/2 c green onions- thinly sliced
1/2 c chopped fresh cilantro
1/3 c sliced almonds
Directions:   In a large saucepan, combine water, basmati rice, ginger, garlic, sea salt and black pepper. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes or until all water is absorbed and tiny holes appear on top of rice. Remove from heat, leave covered, and set aside for 10 minutes to allow rice to steam.

Transfer rice to a large bowl, and fluff with a fork to loosen grains. Add coconut milk, orange juice, lime juice and toasted sesame oil; toss gently to combine. Add black beans, red bell pepper, orange bell pepper, green onions, cilantro and almonds; gently fold to combine. Serve plain or on a bed of chopped greens.
Makes:   4 to 6 servings