Our Veggie Kitchen

I've been making this for a couple years and it is very good. Top it with slices of avocado, tomato and olives and maybe some sour cream or salsa. This recipe makes a lot, but makes for great left overs.



Black Beans and Rice with Cilantro Pesto
Cilantro Pesto:
1/2 cup unpacked fresh basil
1/2 cup unpacked fresh parsley
1 cup unpacked fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tbs olive oil
1/4 cup almonds

Put the almonds in a blender and pulse to a meal, but not into powder. Toast the ground almonds in a dry frying pan, being careful not to burn. Mince the herbs and garlic and combine with the oil, lime juice, and almonds. Set aside.

Beans and Rice:
2 cups jasmine rice, uncooked (or 6 cups cooked)
3 cups cooked black beans (2 cans, drained)
1 tbs Earth Balance Margarine
1 tbs cajun seasonings
a dash of cayenne pepper (more to taste)
1/4 cup cashews, roughly chopped (or pine nuts)

The rice can be either freshly cooked or left over. Fry the cashews in the margarine until it browns slightly. If using cold rice, add and fry until it is reheated, then add the beans. Otherwise, add the rice and beans and stir until the beans are heated through. Stir in the cajun seasoning, then the pesto. As always, this is kid-friendly mild!

Serve with piles of whatever: some combination of olives, tomatoes, avocado slices, guacamole, sour cream, etc.

6 servings: 460 cal (12g fat, 74g carbs, 14g protein)