Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
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- 1 tsp. Veggie Bouillon
- 1.75 cup water substitute veggie broth and omit the bouillon
- 1 cup Black Rice
- 14.5 ounce black beans (canned) ~1.75 cup
- 1 cup kimchi
- 1/2 cup cashews substitute almonds, soaked if possible
- 1/2 cup water
- 1 cup Fresh Cilantro loosely packed
- 1 Tbsp. lime juice
- 1/2 inch cube ginger substitute 1/2 - 1 tsp. ginger powder
- 1 tsp. onion powder
- 1 tsp. garlic powder or one small garlic clove
- 1 tsp. sea salt
- 1/2 cup nutritional yeast flakes optional
Ingredients
Black Beans, Black Rice, Kimchi
Cilantro ginger cream sauce
|
- Whisk bouillon into 1.75 cups of water. Add 1 cup of of black rice. Bring to a boil, cover and reduce heat to simmer. Cook for ~20 minutes, until rice is tender. Fluff with a fork. Stir in 1 can of black beans and kimchi (depending on the variety, you may want to chop the kimchi into smaller pieces).
- Fluff rice with a fork. Stir in 1 can of black beans and kimchi (depending on the variety, you may want to chop the kimchi into smaller pieces).
High quality, store-bought veggie broth is expensive. I use veggie broth in a lot of my recipes, but instead of paying $1/cup for the organic brands, I keep Better than Bouillon Organic Vegetable Base in my pantry.
I purchased this delicious kimchi (and other things) from the new Juice Jar in Fort Wayne. Support local businesses that offer healthy options.
If you've never tried black rice, I highly recommend. It's really good for you. Read more about the benefits . . .
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook