Forbidden Rice with Beans and Greens

This recipe came from vegan chef Nava Atlas cookbook Wild About Greens.

This is a really tasty recipe.

• If you don't have forbidden rice use wild rice or brown rice. Serve it hot or at room temperature.


• Ingredients:


• 1 cup forbidden rice, or wild rice


• 3 cups low sodium vegetable broth


• 3 medium carrots, thinly sliced


• 3 large celery stalks, finely diced


• 4-5 scallions, white and green parts, thinly sliced


• 2 cups corn


• 1 bunch fresh kale or collard greens, stemmed and chopped


• 15 oz. can low sodium black-eyed peas, drained and rinsed


• 2 Tablespoons balsamic vinegar


• juice of 1 lemon


• 1/4 cup plus fresh dill-I used dried as that is what I had


• 1/4 cup chopped fresh parsley


• Freshly ground black pepper


• I added a few squirts of Sriracha Sauce also


• I also added 4 packets of No-sodium beef flavoring

Directions:

1. Combine rice and vegetable broth. Bring to a boil, continue simmering for about 40 minutes until all liquid is absorbed.


2. Heat a large sprayed pan. Saute scallions, celery, for a few minutes.


3. Add chopped carrots, continue sauteing a couple of minutes.


4. Add greens and corn and 1/4 cup of water.Continue cooking until greens are wilted. Just a couple of minutes.


5. Add black-eyed peas, vinegar and lemon juice. Cook for a minute or two then stir in the rice. Add Black pepper, beef seasonings and Sriracha Sauce if desired.

Enjoy!!