Monday, January 27, 2014

Black Bean, Mushroom and Spinach Rice Bowl

Rice bowls are an easy weeknight meal and a great way to get all sorts of vegetables and/or protein into one dish. You can use raw or cooked veggies, beans, meat or all of the above.


2 cups brown rice, cooked
1 can black beans, drained and washed
1 pint mushrooms, washed and quartered
1 cup raw baby spinach
1/2 white onion, diced
2 cloves garlic, finely chopped
1 cup vegetable stock
1 teaspoon cumin powder
1 teaspoon olive oil
salt & pepper to taste
Optional - shredded organic white cheddar cheese


In a large frying pan heat olive oil over medium heat.  Add onions and garlic and saute for 1-2 minutes.

Add mushrooms and continue to saute for 5 minutes or until mushrooms are golden brown.

Add cooked rice and black beans into the pan.  Pour in vegetable stock and black beans and mix until combined.

Mix in spinach.

Season the rice mixture with cumin and salt and pepper.  Cook for 3-5 minutes or until the spinach is wilted.

Can be served as is or topped with shredded cheese.

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