Before our camping trip into the Sierras a few weeks ago we made Brown Rice and Beans with Ginger Chile Salsa (April 2013 issue) for a quick evening dinner. “Quick” should be taken with a grain of salt—or maybe rice? There are easier ways to make rice and beans, but I doubt most of them produce results that are this attractive or deluxe.
The rice begins with chopped sautéed onion and ends, once cooked and fluffed, with ¼ cup chopped cilantro stirred into the pot. The black beans include more chopped onion, plus coriander and cumin. And the salsa—a pulsed mash of red jalapenos (I used green), garlic, fresh ginger, lime zest, lime juice, plus some chopped onion—looks like something one would drink during a juice cleanse, but tasted tangy and fresh, with more than a little heat.
To serve, we put spoonfuls of the rice and beans into bowls, and topped it all with the fresh salsa, before adding chopped avocado, crumbled feta cheese and cilantro. So, so tasty! And so healthy! Colorful, too. This recipe, which Bon Appétit put in its “Fast, Easy, Fresh—Budget Dinners” section, definitely goes into the mental binder of fuss-free weeknight food.
Tomorrow: Spicy Sauteed Spinach, plus Parmesan-Roasted Cauliflower.