This lime-infused grain bowl brings together rice, richly flavored black beans, and a colorful roasted corn and radish salad. It is topped off with an easily prepared avocado-tomatillo dressing.
Serves 4
Time: 50 minutes
1½ cups white or long-grain brown rice
Vegetable oil
Salt
3 cups water
2 tablespoons vegetable oil
2 cups chopped onions
1 tablespoon minced or crushed garlic
1 teaspoon salt
2 teaspoons ground coriander
2 teaspoons ground cumin
2 (15-ounce) cans black beans, undrained
1 cup fresh orange juice
½ teaspoon freshly ground black pepper
2 cups corn kernels, fresh or thawed frozen
2 tablespoons vegetable oil
1 teaspoon ground cumin
½ teaspoon salt
4 thinly sliced red radishes
4 thinly sliced scallions (white and green parts)
¼ cup fresh lime juice
½ cup water
2 cups chopped tomatillos
1 Hass avocado
¼ to ½ seeded jalapeño
2 tablespoons fresh lime juice
½ teaspoon salt, or more to taste
¼ cup chopped fresh cilantro
To prepare the rice: If using brown rice, sauté the grains in a little vegetable oil with a pinch of salt and add 3 cups of water. Bring to a boil, lower to a simmer, and cook for 40 minutes. If using white rice, which cooks in half the time, start it later, when the beans come to a simmer.
To prepare the beans: Warm the oil in a heavy-bottomed pot or Dutch oven. Add the onions and garlic along with the salt and sauté for about 5 minutes. Add the coriander and cumin and cook for another 5 minutes, stirring to prevent sticking, until the onions are translucent. Stir in the black beans and their liquid, the orange juice, and the pepper and bring to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes. Stir intermittently and scrape the bottom of the pot if needed.
If using white rice, start it at this point so that it and the beans will be done at about the same time.
While the rice and beans cook, make the corn salad: Preheat the broiler. In a medium bowl, toss the corn kernels with the oil, cumin, and salt. Spread out in an even layer on a baking sheet and broil for 5 to 10 minutes, until the kernels just begin to pucker and turn brown. Return the corn to the bowl. Add the radishes and scallions and toss with the lime juice. Set aside.
Make the dressing: Put all the ingredients into a blender and purée until smooth.
Divide the rice among four shallow bowls. Position each of the other components next to one another on the rice. Pour a ribbon of dressing over each bowl, and sprinkle generously with chopped fresh cilantro.
You might like a simple salad like Jason’s Fresh Fennel and Apple Slaw or Mango-Spinach Salad with Spicy Dressing. If the meal isn’t over until you’ve had dessert, try Rich Vegan Chocolate Pudding, which is made smooth and thick by avocado.