Coconut Brown Rice & Black Beans
- 2 cups brown rice
- 2 cups coconut milk
- 1/2 cup juice reserved from roasted mushrooms w/olive oil and thyme
- 2 tablespoons avacado oil
- 1/2 medium yellow onion, diced
- 3 red shallots, diced (at Asian grocery in a mesh bag — or 1 regular shallot)
- 1 red bell pepper, diced
- 6 cloves garlic, diced
- 1 ripe avacado, diced
- 1 medium pickled green garden tomato, diced (or 3 fresh tomatillos)
- 1 tablespoon avacado oil
- 2 cans black beans including liquid
- 1 packet onion soup mix
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, diced
- fresh ground black pepper to taste
Start with 2 tbsp avacado oil in bottom of pressure cooker. Rinse and drain brown rice and add to pressure cooker on medium heat, cooking until starting to release aroma but not browning. Add coconut milk and mushroom juice, stir well and seal pressure cooker. Place on high heat until pressurized and then reduce low enough so that it maintains pressure but doesn’t release a significant amount of steam. Once pressurized, cook 18 minutes and quick release steam.
While rice is cooking, sweat onions, shallots and peppers on medium in a large and deep skillet or saute pan with 1 tbsp avacado oil until cooked down but not browning/carmelized. Add garlic, avacado and pickled green tomato and saute until garlic and tomato are starting to soften. Add black beans and onion soup mix and stir to combine, keeping on low until rice is done.
Add cooked rice, lime juice and fresh cilantro to skillet. Grind fresh black pepper on top to taste, stir to combine and serve with steamed cauliflower sprinkled with nutritional yeast.
