Cook 1 cup rice according to package directions, about 50 minutes.
In 2 TB olive oil, saute peppers, garlic and onion until onion is soft but not brown.
Add tomatoes and mushrooms and seasonings, and steam, covered for about 5-10 minutes.
Add rinsed beans to cooked rice, and line the casserole dish with the bean and rice mixture.
Add the sauteed vegetables to the top of this, and top all with cheeses.
Bake at 350 for 25 minutes, or until cheeses are melted.
br>Stir in chiles, cilantro and chili powder.
Spread tortillas
en to 425\u00b0F and line a large glass
Heat olive oil in a 2-quart saucepan over medium heat; cook and stir onion, red bell pepper, 1/2 of the tomato, and garlic until onion is translucent, 5 to 10 minutes. Mix black beans, water, salt, chili powder, paprika, and black pepper into onion mixture; simmer until heated through, about 10 minutes.
Remove saucepan from heat and stir cilantro and remaining tomatoes into bean mixture; serve over brown rice.
Toss the onion, cilantro, black beans, rice, and cranberries together in a large mixing bowl.
Whisk the orange juice, olive oil, vinegar, mustard, thyme, cumin, cayenne, salt, and pepper in a small bowl; pour over the bean and rice mixture.
Chill at least 30 minutes (or overnight).
Top with pecans before serving.
Cook the brown rice in salted water or broth for 40 minutes.
You will have two and a half cups of cooked rice.
Transfer the rice to a microwave proof dish.
Add the chopped onion, lime juice and drained beans to the rice.
Crush the clove of garlic into the mixture, then salt and pepper to taste.
Combine ingredients well, and reheat in the microwave for about 6-8 minutes, then garnish with reserved cilantro to serve.
Rinse, pat dry and slice mushrooms (make about 11
cups water and brown rice in a rice cooker. Close and lock lid. Cook
Melt butter in 2 1/2 to 3-quart casserole. Add beef consomme, French onion soup and seasoning from rice.
Add plain rice, long grain and brown rice and mushrooms.
Stir.
Cook uncovered at 325\u00b0 for 1 hour until all the water is absorbed. Serves 10 to 12.
Easy to prepare.
Cover noodles with boiling water. Set aside until just tender. Drain.
Heat oil in a wok over high heat. Stir-fry beef, onion and chilies until beef is cooked through. Add cabbage and peas. Stir-fry until cabbage is tender. Add noodles, black bean sauce, kecap manis, beef stock, vinegar and green onions. Stir-fry until hot. Serve.
if you have some leftover rice from another meal, you could
an.
Add the onion and garlic; saut until translucent. Add
Combine onion, broccoli, celery, and garlic in a food processor.
uice, vinegar and tarragon in small
Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
Add the noodles and stir-fry until soft.
Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
Serve immediately and garnish with chives.
Combine lamb, chili and garlic paste, black bean sauce, soy sauce and sesame oil in a medium bowl and toss to coat. Set aside, covered, to marinate for 1 hour. Thread lamb and onion onto 8 bamboo skewers.
Preheat grill. Grill kebabs until browned and cooked to your liking.
Serve kebabs sprinkled with toasted sesame seeds.
In a large saucepan, combine olive oil, green pepper, 1 1/2 tablespoon onion, and garlic. Saute until tender.
Stir in black beans, pepper, vinegar, Tabasco, and bay leaf. Add water and simmer for 30 to 40 minutes. Remove bay leaf.
Using a potato masher or the back of a spoon, mash some of the beans to thicken the liquid a bit. Adjust seasonings.
Top with remaining onion and brown rice. Garnish with parsley.
Saute onion in pam spray. Add black beans, then mash. Add 1 cup of enchilada sauce and brown rice. Mix. Place portion of rice mixture in tortilla, sprinkle with grated cheese. Roll and put in baking dish.Continue until all tortillas are filled and placed in pan. Makes enough to fill 9x13 and 8x8 pan. Pour on remaining sauce, then sprinkle with cheese. Cover with foil.
Bake at 350 degrees for 35-40 minutes.
Garnish with sour cream. (Optional).
Saute the first 3 ingredients until soft, about 15-20 minutes.
Add salt and pepper and stir.
Add the rinsed and drained beans.
Gently saute the beans with cabbage-onion mixture for 10 minutes.
Stir in the tomato and simmer for 5 more minutes.
Adjust the seasonings.
Serve over individual bowls of brown rice, top with yogurt or sour cream and sprinkle with chopped cilantro.
In saucepan combine green pepper, garlic, oregano and cumin with 1/4 cup beef broth.
Simmer 10 minutes; stir in black beans and rice and more broth if needed. Serve in a bowl with slice of raw onion.
NOTE: Cooking time does not include the preparation of the black beans.