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Black Rice Kimchi with Cilantro Ginger Cream BigOven - Save recipe or add to grocery list Yum
A trifecta of fragrant flavors! The earthy beans and black rice are balanced by the savory spice of kimchi and brightened with cilantro ginger cream. Packed with probiotics, fiber and protein, this colorful dish electrifies the taste buds with mouthwatering sensations.
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Black Beans, Black Rice, Kimchi
Cilantro ginger cream sauce
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Black Beans, Black Rice, Kimchi
Cilantro ginger cream sauce
Instructions
  1. 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).
  2. Add cilantro ginger cream ingredients to a high speed blender. Blend until creamy and smooth.
  3. 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).
  4. Drizzle cilantro ginger cream over the rice, beans and kimchi. Serve warm.
Recipe Notes

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 . . .

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