Hello! I hope you all had a great weekend. The weather here was beautiful…bright blue skies, sunshine and cool 60 degree weather. This is the best time of year in this part of Texas. I went to Houston for a quick visit so I didn't get much cooking or blogging done. I did make pumpkin pancakes to practice for my test. They were delicious. I used the white whole wheat flour and the batter was a little too thick. I added some water the thin it out and then they cooked better. You may need to adjust yours as well. I like a thick, cakey pancake so the batter should be a bit thick, but if its too thick, it gets hard to cook them all the way through without getting them too brown.
This recipe is from our grains class that we had several weeks ago. The picture does not do the dish justice but it is the only one I have. It is too good to let a bad picture keep it from being shared. We served it more like a dip with some tortilla chips, but it really is better as a salad or side dish. I changed the recipe to make the quantity more user friendly and added some different spices. You can use any kind of rice, but brown rice has the most nutrition so if you have the time, go for it. You could also adjust the beans but I think black beans are just right for this. If you don't have fresh corn just use a small bag of frozen corn. Just thaw it before using. If you like a little heat, add a minced jalapeno or two. You could also add some chopped tomato.
Can you believe we are already in the second week of November? The time is just flying by. Thanksgiving will be here before we know it. I won't be with my family this year, but hopefully this is my last Thanksgiving in Texas! Can't wait to be in the Carolinas for the holidays where there are leaves that turn, frost on the ground, and family around the table!
Black Bean and Rice Salad
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients (4 -6 servings)
- 1 cup of brown rice
- 2 cups water
- pinch of salt
- 1 can black beans, drained and rinsed
- 4 green onions, sliced
- 1 bunch of cilantro, chopped
- juice of 1 large lime
- 2 Tbsp olive oil
- 2 Tbsp vingear (white wine, apple cider, or brown rice)
- 2 tsp sea salt
- 1 tsp cumin
- 2 kernels from two ears of corn
- 1 small avocado, cubed
Mix the rice, water and salt in a medium saucepan. Bring to a boil and cook until done, about 45 minutes. Fluff with a fork and set aside to cool.
Put the cooled rice, black beans, cilantro, corn, and green onions in a large bowl. Mix gently until combined.
Mix the lime juice, olive oil, vinegar, cumin, and salt in a small bowl. Pour over the rice mixture and mix well. Taste for seasoning and adjust with salt and pepper.
When ready to serve, mix in the avocado.
Serve at room temperature or cold.