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"What's for Dinner Honey?"


Roast Corn, Black Rice and Bean Salad
- from Blonde Betty

2 cups of cooked black {do not use white} rice {get it at Whole Foods}
4 cups chicken or vegetable stock {to cook rice}
1 can of black beans rinsed and drained
2 ears of corn {preferably grilled} {or boiled and cut off the cob}
1 red pepper chopped
2 ripe tomatoes chopped
3 chopped green onions white and green parts
1/2 cup chopped cilantro, stems and all
2 teaspoons ground cumin {or more, really}
2 teaspoons ground chile pepper
half jar of salsa {like Green Mountain Gringo}
juice of one large lime
2 tablespoons olive oil
2 teaspoons red wine vinegar
Salt and pepper
optional: shredded purple cabbage, shredded radish

Cook rice according to directions {do not overcook!} using stock instead of water and half the cumin and chile powder {1 teaspoon each}.  When done, toss into a bowl with salsa, lime, vinegar, oil and spices.  Add all the rest of the ingredients and let stand for 10 minutes.  It gets even better with time.  

What to do with it?
- Eat it over the sink out of the bowl, call it lunch.
- Serve it with grilled chicken doused in Michelle's Salsa Verde. Heaven.
- Grill a tortilla and fill with Blonde Betty's Salad and sliced grilled chicken
- Serve it warm on a tortilla with a poached egg on top and call it Hingham Huevos Rancheros
- Smash up some guacamole and serve with chips and margaritas {that's called a girl dinner…}
- grill swordfish with lime and cilantro and serve it with Mango Salsa on the side.