Black Rice Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Dry black beans - soaked overnight,
		Cooked, drained, cooking liquid reserved
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
2		Garlic cloves - finely chopped
1 teaspoon	5ml	Cumin
2 cups	320g / 11oz	Long-grain rice
4 1/2 cups	720g / 25oz	Reserved bean cooking liquid
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Green onions - finely sliced
1		Jalapeño - finely chopped

Recipe Instructions

In a medium saucepan heat oil over medium-high heat, add onions and garlic and saute until soft. Add cumin and cook 1 minute.

Add rice and coat with the oil. Add reserved cooking liquid, season with salt and pepper and bring to a boil. Reduce heat to a simmer, cover pot and cook for 12 to 15 minutes.

Remove from the heat, fluff with a fork and fold in the cooked black beans, green onion and jalapeño. Reseason with salt and pepper to taste. Serve at room temperature.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A22) - from the TV - FOOD NETWORK

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