This vegan black rice and vegetables dish is a quick and easy meal to make when you don’t have a lot of time to cook or need something quick and delicious for unexpected guests. The black rice has a slightly nutty flavor, and combined with the quinoa and the avocado is very filling. Add in a little celery and some broccoli and you have a very balanced meal.
A funny thing happened the other day while I was working on this post for vegan black rice and vegetables. I got a text from my sister telling me she was planning to make my pumpkin pancakes for her grandson. “But, where was the pumpkin in my recipe?”
I quickly looked online and sure enough it was missing! The day I was writing that post I got interrupted several times and evidently didn’t check it as thoroughly as I had thought.
How mortifying!
Especially since Christi, a friend from church, had mentioned she was going to make them that weekend. I couldn’t help but laugh….I left out the most important part of the recipe. Don’t worry. I will double check this recipe to make sure it has all the ingredients.
- 1 cup black rice
- ½ cup red quinoa
- 3 and ¼ cup vegetable broth
- 1 tablespoon coconut oil
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 1 teaspoon turmeric
- 1 teaspoon tarragon
- 1 teaspoon crushed rosemary
- 2 stalks celery thinly sliced
- 1 small crown broccoli cut in small florets
- 1 avocado
- In medium sauce pan saute rice and quinoa in coconut oil for 30 seconds.
- Add broth, garlic powder, salt, turmeric, tarragon, rosemary, and celery and bring to a boil.
- Turn heat to low, cover and simmer for 25 minutes.
- Add broccoli, cover and simmer for another 5 minutes.
- Cut avocado in chunks and add to rice dish. Serve hot.
