Happy October! We seem to be rapidly moving closer to winter. Most stores seem to think so too, considering I have already seen Christmas items on the shelves. Come one people, we haven’t even had Halloween yet! I don’t know why stores insist on rushing through all the holidays. I like to take them as they come and enjoy each one!
Enough of my rant.
This dish is a wonderful way to end fresh garden vegetables. I know that my family has been working on getting everything harvested and processed in our communal gardens before the first frost. I plan on transplanting my little herbs so I can have them inside all winter (and try not to kill them in the process!). This dish is a satisfying, healthy way to say goodbye to fresh veggies for another 6 months!
- 4 teaspoons olive oil
- 1 onion, minced
- 2 ears corn, kernels removed (or about 3/4 cup frozen)
- 1 cup long-grain brown rice, rinsed and drained
- 4 garlic cloves, minced
- 1 teaspoon cumin
- pinch cayenne pepper
- 3 1/4 cups vegetable or chicken broth
- 2 15 oz. cans black beans, drained and rinsed
- 2 cups grape tomatoes, quartered
- 5 scallions, thinly sliced
- 1/4 cup minced fresh parsley or cilantro
- 1 Tablespoon lime juice
- In a large skillet, heat 2 teaspoons of the oil over medium-high heat until shimmering. Add the onion and cook until softened and lightly browned, about 5-7 minutes. Stir in the corn and cook until lightly browned about 4 minutes. Stir in the rice, garlic, cumin and cayenne pepper and cook until fragrant, about 30 seconds.
- Stir in the broth and bring to a simmer. Cover, reduce the heat to medium-low, and simmer gently, stirring occasionally, for 25 minutes.
- Stir in the beans, cover, and continue to simmer until the liquid has been absorbed and the rice is tender, 20-25 minutes. Season with salt and pepper to taste.
- In a small bowl, combine the remaining 2 teaspoons olive oil, tomatoes, scallions, parsley and lime juice. Season with salt and pepper to taste. Sprinkle the tomato mixture over the rice and beans and serve.