Curried Root Vegetables Over Black Rice
I was trying to figure out a way to put last week's farmers' market root vegetable buys to good use. I had a few rutabagas and a turnip left over and we've been roasting vegetables a little too much lately. I made beans and rice in the slow cooker last week using root vegetables. So I decided to try my hand at a similar dish but with an Indian inspiration.
Forbidden rice is always a great addition because of its deep, dark coloring. It's similar to the way in which purple potatoes make a plate pop; black rice is unexpected and delightful. High in nutritional value, forbidden rice is an heirloom grain that's particularly rich in iron. The grain is high in fiber as well.
INGREDIENTS
| 1 cup | forbidden rice |
| 1 cup | dried pinto beans |
| 1 large | turnip |
| 1 large | rutabaga |
| 1 ½ tsp | sea salt |
| ½ tsp | turmeric |
| ¼ tsp | ground cardamom seed |
| 1 | cinnamon stick |
| 2 | bay leaves |
| 1 tsp | curry powder |
| 1 tsp | ground ginger |
| 1/8 tsp | cayenne pepper |
| 6 cups | water |
| 1 tbsp | organic olive oil |
| Scallions to garnish |
PREPARATION:
- Rinse both the rice and pinto beans.
- Remove the skin from the turnip and rutabaga. Chop into 2-inch cubes.
- Add all the ingredients to the slow cooker. Mix the ingredients with a wooden spoon.
- Turn to high and cook for 6 hours.
- Serve in a bowl and garnish with scallions or cilantro.
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