Tag Archives: brown rice

Zucchini & Black Bean Skillet Casserole

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Looking for something delicious, savory, spicy, and filling? This might just be the recipe you need!

Ingredients
2-3 T olive oil
1 red pepper diced
1 green pepper diced
1 onion diced (or 2 if small)
2-3 stalks of celery sliced
1 large zucchini diced (peel optional)
1/2 lb of black beans
3 cups water
1 large can diced tomatoes
1/2 cup nutritional yeast
3 T cumin
2 T chili powder
2 tsp turmeric
1 bag frozen corn
1 1/2 cups brown rice
Sea salt and pepper to taste

Process

Cook black beans using your preferred method (I like the pressure cooker) and set aside. Canned is another option. Pour olive oil in large skillet and heat to medium high. Add diced vegetables and sauté approximately 10 minutes or until they begin to soften. Add water, spices, and cooked beans and bring to a boil. Add rice. Simmer on medium heat for 30-40 minutes or until water is absorbed. Salt and pepper to taste.

Serve with vegan sour cream and/or avocado.

Cumin Eggplant Edamame Rice

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Adapted from a recipe on Fat Free Vegan Kitchen

My children don’t love this (well, the younger 3 don’t) but I don’t care, because that means more leftovers for me. I made a double batch today. I’ll be eating for days!

  • 1 1/2 cups brown rice
  • 2 T olive oil
  • 1 medium eggplant, cut into 1/2-inch cubes
  • 1 medium onion, diced
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 1 (15 oz.) can diced tomatoes
  • 2 T ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cayenne or red chilli pepper
  • 3 cups water
  • 1 1/2 cups fresh or frozen edamame beans (not pods)

Preheat oven to 375 F. Put the rice in a bowl and cover it with water and set aside.

Put olive oil in large skillet.  Begin to heat on medium-high, adding onion , eggplant, and peppers.  While cooking, add the spices.  Cook until eggplant begins to soften.  Add tomatoes and cook another 1-2 minutes. Drain the water from the rice and add the rice to the pan along with 3 cups water. Increase the heat to high and bring to a boil.

When the rice combination reaches a boil, add the edamame and stir to combine.  Transfer it into a large baking dish.  I use a full sized Pampered Chef casserole.  Cover tightly with foil (if rice is near the top of the dish, place a parchment sheet over before foil).

Bake until the rice is basically tender, about 50-55 minutes. Remove and allow to sit for 10 minutes (still covered) before serving.

Eat leftovers for days. Be gleeful about it.