Saturday, October 02, 2010

Recipe Day: Brazilian Vegetable Feijoada

Vegan Brazilian Rice and Beans, or Feijoada, sounds perfect for an early fall dinner.  Great colors and flavor combinations. Just right... from Naturally Ella.

  • 1/2 cup brown rice
  • 1 cup water
  • 1/2 cup tomato sauce
  • 1 tablespoon olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 medium sweet potato peeled and cubed
  • 1 cup black beans rinsed and drained
  • 1 medium green pepper
  • 1 small hot pepper (like fresno)
  • 1 large tomatoe diced
  • 1 teaspoon red pepper flakes
  • 2 teaspoons cumin
  • 1 teaspoon thyme
  • 1/4 cup cilantro
  • 1 cup veggie broth
  • 1 tablespoon lime juice
  • salt and pepper to taste
  • In a medium pot, bring tomato sauce and water to a boil.  Add rice and bring to another boil, cover and reduce to a simmer.  Let cook for 25-30 minutes until rice has absorbed all the liquid.
  • While rice is cooking, in a large skillet heat olive oil over medium heat.  Add onions, peppers, and garlic to the olive oil and saute.  Once onions and peppers begin to soften, toss in veggie broth, sweet potatoes, thyme, cumin, and red pepper flakes.  Let simmer over medium heat until sweet potatoes are cooked through and add in beans, tomatoes. cilantro, and lime juice.  Continue to heat mixture for another five minutes.  Serve with rice and with a sprinkle of cilantro .

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