I have really enjoyed Elizabeth Gordon’s cookbooks, as I explore more possibilities for cooking gluten-free/vegan/allergy-friendly. Her 2012 cookbook, The Complete Allergy-Free Comfort Foods Cookbook: Every Recipe Is Free of Gluten, Dairy, Soy, Nuts, and Eggs, is a great read, especially if you have anyone in your household with severe food allergies. The wide range of types of recipes will inspire you to think a bit differently, even if you don’t need to be careful with your ingredients.
After going through the book, I ended up coming back to a simple dish of rice and beans. I loved the warmth of the beans and the brightness of the rice. Try it rolled up in fresh corn tortillas! Which leads me to something: I always hated corn tortillas. Dry, bland and crumbly. Then I had raw ones that you cook quickly in a hot pan. The difference is amazing. I am hooked. There is no comparison! I had fresh tortillas like 3 times in the past 2 days…that good!
Black Beans and Yellow Rice (as adapted from page 121)
- 1 Tbsp olive or grapeseed oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1 cup long grain white rice
- 2 cups vegetable broth
- ½ tsp turmeric
- 1 15-ounce can black beans, rinsed and drained
- ¾ tsp ground cumin
- ¼ tsp ground cayenne pepper
- 1 tsp (or more ) fresh lime juice
- fresh cilantro leaves, minced
Heat a medium saucepan over medium-high. Add oil, onion and garlic, sauté until they have softened, about 3 to 5 minutes.
Add rice, broth and turmeric and bring to a boil. Reduce heat to medium-low, cover tightly and let cook for 20 minutes.
Meanwhile, combine beans, cumin and cayenne pepper in a small saucepan, heat over low heat until just heated through. Stir in lime juice (I used a Tablespoon juice).
Fluff the rice, serve topped with beans, and a pinch of cilantro.
The recipe called for ½ tsp salt added to the rice. My broth had around 500 mg sodium per cup. I didn’t feel it needed any extra salt, so left it out. Your taste may vary of course!
We topped the rice and beans with sautéed vegetables (not pictured), a green and a red bell pepper and a large sweet onion.