Tag Archive | Cumin
Brown Rice & Beans with Ginger & Lime
Below serves 3-4
- 2 tbsp olive oil
- medium onion (diced)
- 1 cup brown rice
- 1/4 C Parsley
- 1tsp ground coriander
- 1tsp cumin (heaped)
- 1 14oz can black beans
- 1 C chicken broth
- 2 red chillies (diced)
- 2 garlic cloves (finely chopped)
- 1 tsbp grated fresh ginger
- Zest & juice of 1 lime
- 1 Avocado
- 1/4 C crumbled feta
- 1 14oz can tinned tomatoes (strained of juice)
- Additional lime quarters (for serving)
- Set the rice to cook in a rice cooker or pot
- In a pot, over medium heat, add the onion & garlic, stir occasionally until softened, around 5 min
- Add the ground coriander & cumin, stir for 1min
- Add the beans, broth, chillies & tinned tomatoes, bring to boil & reduce to simmer for 10min
- Mash beans down and stir in the grated ginger, lime juice & lime zest and let sit for another 1-2min
- Serve rice with the beans & top with the parsley, avocado, lime quarters & crumbled feta on top.
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Chickpea & Carrot Salad
This can be served as a side salad or as the main dish. Today I prepared it along with some Dolmades
- 1 – 398ml can of ChickPeas, drained & rinsed
- 2 cups grated Carrot
- 2 small Red Peppers, diced
- 3 Spring Onions, thinly sliced
- 1 Avocado, diced
- 1/3 cup Cilantro
- 1/3 cup Raisins
- 2 tbsp Red Wine Vinegar
- 1/2 tsp Cumin
- Salt & Pepper, to taste
- Combine the Chickpeas, Carrot, Red Pepper, Avocado, Raisins & Spring Onions into a large bowl. Add the Cilantro, Red Wine Vinegar, Cumin, Salt & Pepper and mix through thoroughly.
- I tend to vary the quantities of Raisins, Cilantro, Red Wine Vinegar & Cumin depending on how I feel, so there are no hard & fast rules here.
- Total prep time – 10 mins