By Sharon Palmer, RD
This exotic, golden yellow rice bowl—topped with black beans, pomegranate seeds, and avocado slices—is packed with powerful nutrients, as well as bold flavor. It is also vegan and gluten-free.
Ingredients:
1 tablespoon extra virginolive oil(may substitute with anantioxidant oil blend)1 cup brownbasmati rice, uncooked1 tablespoon grated fresh ginger (or substitutecrystalized ginger)2 cloves garlic, minced2 teaspoonsturmeric½ teaspoon freshly ground blackpepper2 cups water1 cube vegetablebouillonSeasalt(optional, as desired)½ lemon, juiced1 15.5-ounce can black beans, rinsed, drained (or substitute cookedblack turtle beans)1 bell pepper, chopped1 cup fresh pomegranate seeds (trygoji berriesas an alternative)1 avocado, sliced3 green onions, sliced1 cup chopped fresh cilantro
1 tablespoon extra virginolive oil(may substitute with anantioxidant oil blend)
1 cup brownbasmati rice, uncooked
1 tablespoon grated fresh ginger (or substitutecrystalized ginger)
2 cloves garlic, minced
2 teaspoonsturmeric
½ teaspoon freshly ground blackpepper
2 cups water
1 cube vegetablebouillon
Seasalt(optional, as desired)
½ lemon, juiced
1 15.5-ounce can black beans, rinsed, drained (or substitute cookedblack turtle beans)
1 bell pepper, chopped
1 cup fresh pomegranate seeds (trygoji berriesas an alternative)
1 avocado, sliced
3 green onions, sliced
1 cup chopped fresh cilantro
Instructions:
Heat olive oil in a medium pot.
Add basmati rice, ginger, garlic, turmeric, and black pepper and sauté for 2 minutes.
Add water and vegetable bouillon, stir well, cover, and cook over medium heat—stirring occasionally to prevent from sticking—for about 40 minutes, until just tender, but not mushy. Stir in lemon juice and season with sea salt. Stir well and heat for an additional 1-2 minutes. Remove from heat.
Divide turmeric rice into bowls (2 for large servings, or 4 for small servings). Divide the toppings among the servings (2 or 4) and arrange on top of the rice: black beans, bell pepper, pomegranate seeds, avocado, green onions, and cilantro.
Makes 2 large servings or 4 small