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