VEGETARIAN COOKBOOK FOR BEGINNERS: 250 Quick & Easy Recipes for Plant-Based Eating All Through the Year | 21-Day Meal Plan by Bolton Jennifer

Author:Bolton, Jennifer [Bolton, Jennifer]
Language: eng
Format: epub
Published: 2019-11-18T16:00:00+00:00

In a food processor or blender, purée the onion, tomatoes with their juices, garlic, jalapeño, ginger, turmeric, and 2 tablespoons of water, adding water as necessary, until you reach a sauce consistency that pours easily and is not chunky.

In a large pot over medium-high heat, heat the olive oil. Add the cumin, coriander, and fennel seeds and sauté, stirring constantly, just until fragrant.

Transfer the purée to the pot. Drain and rinse the soaked rice and beans, and add them to the pot. Add the chopped vegetables and water and combine well.

Bring to a boil. Cover, reduce the heat to low, and simmer for 15 to 20 minutes, until the beans and rice are soft but not mushy. Add the lemon juice, and taste before adding the salt and pepper. Into each of 5 single-serving storage containers, spoon 2 cups.

Let cool before sealing.

Per Serving: Calories: 234; Fat: 3g; Protein: 7g; Carbohydrates: 47g; Fiber: 13g; Sugar: 5g; Sodium: 862mg

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