After eating huge amounts of sugary things around New Year’s, I was looking for something light, but something that was also warm and flavorful. Something that hopefully had turmeric and cumin, since dishes that have those spices are normally comfort food for me. This dish has the lightness of a salad, but is warm and flavorful, elevating it beyond a salad. You can take out the garam masala and the cumin seeds if you think it’ll be too much spice for a meal that is meant to be a warm salad. But it surely packs in a flavorful punch and I will be definitely be returning to it as it will be a great light lunch to carry.
What are your suggestions for light dishes after a food-filled holiday season?
Recipe adapted from Bon Appetit
- 2 teaspoons cumin seeds
- 1 teaspoon ground cumin
- 1/4 cup fresh lime juice
- 2 1/2 tablespoons vegetable oil
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 2 cups water
- 1 cup basmati rice
- 1 teaspoon salt
- 1/2 cup thinly sliced green onions
- 1 cup fresh tomatoes, chopped
- 1 15- to 16-ounce can black beans, rinsed, drained
- 1/2 cup chopped roasted red peppers from jar
- 1/2 cup chopped green bell pepper
- 1/3 cup chopped fresh cilantro
- 1 1/2 teaspoons minced chipotle chiles
Stir ground cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.
Stir turmeric, garam masala and cumin seeds in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice.
Mix onions and half of the lime juice dressing into rice. Season the rice with salt and pepper.
Combine black beans, all peppers, tomatoes, cilantro, chipotle chilies, and remaining half of the lime dressing in medium bowl. Toss to coat. Season with salt and pepper.
- Mix bean mixture and rice salad. Enjoy!