Aug 7th, 2019
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serves 2

  1. heat a few tbsp of oil in a big pan over low-medium heat.
  2. add 1tsp of paprika, 1tsp ground cumin, 1tsp coriander seeds and maybe like 6 cloves of minced garlic. stir it around and let it fry off for like 30 seconds.
  3. add 2 diced onions and bring to medium heat and cook for 5 mins.
  4. i make balls of this fake meat stuff called seitan every now and then out of wheat gluten, but you could maybe find it in a specialty store or use firm tofu instead. either way, dice up 200g of it and add to the pan. cook for another 5 mins.
  5. then add [some amount, i didn't measure] corn and a drained + rinsed 400g can of black beans. rinse 1 cup of uncooked brown rice a few times then add that to the pan as well. you can leave it for a little while if you want the rice to toast a bit but if there’s too much liquid in the pan for that to happen or if you can’t be bothered waiting, just skip to the next step.
  6. pour in 2 cups of vegetable stock. if you can get vegetarian faux-chicken stock that’s even better. stir to deglaze if there's any fond at the bottom of the pan.
  7. cover and let simmer on low for like 10 minutes and keep checking until the water’s absorbed and the rice is soft. serve with coriander if you like coriander. actually in north america you call it, cilantro don’t you.

alright well cheers.

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