Do you ever have those days/weeks/months where you feel you have so much to do and so little time, and you’re looking in the mirror and realising you are now 30-something and life is speeding along at a cracking pace and how are you ever going to achieve your dreams when death is just around the corner? (Aaand breathe). Yeah… Me either. But if I were, hypothetically speaking, this is what I would be eating. This recipe came about as a delicious accident. I was exhausted and irritable, and being a girl that is prone to eating her feelings I wanted to get all the things in my belly but I didn’t want to have to spend too much time doing it (there was some Netflix catching up for me to do, because priorities). Anyway, it was EXACTLY what I needed and The Husband couldn’t get enough of it, he even used his words as well as the customary appreciative man-grunts.
The capsicum pesto is now our staple snacking food, it’s great on almost anything and the recipe will give you enough leftovers to cure the 3pm munchies for the next couple of days. It’s also a great dip to serve at parties (and by party, I mean me sitting at home with my cat/master, and realising I’ve stayed up past 9.30pm and I’m kinda peckish).
Also, I may be late getting on this train, but I've only recently discovered black rice. It's got a wonderfully nutty flavour and also looks so beautiful when plated up.
So long story short, if you’ve been hanging out all day in life’s playground and spent all of your time on the mood swings come inside and fill your belly with some spicy, rice-y, beanie goodness!
Bowl Ingredients (yields 2 big serves)
- 1 onion, halved and thinly sliced
- 2 cloves garlic
- 200g mushroom, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- pinch of cayenne pepper
- pinch of salt
- 1 cup of black rice
- 2 cups of vegetable stock
- 1 x 400g can red kidney beans
- 1 x 400g can black beans
- 1 x 400g can diced tomatoes
- 1 x 400g can corn kernals
- Half a bunch of silverbeet
- 1 avocado, deseeded and cubed
- coriander, to garnish
Spicy Capsicum Pesto
- 450g jar roasted capsicums, drained and rinsed
- 1/3 cup of nutritional yeast
- 2 cups roasted cashews
- ¼ cup of olive oil
- 1 tablespoon lemon juice
- 2 long red chillies
- 2 cloves of garlic
Place rice in a small saucepan with 2 cups of vegetable stock and bring to the boil. Reduce heat and simmer for 35 minutes. Remove from heat and stand covered for 5 to 10 minutes.
Meanwhile, add all of the Capsicum Pesto ingredients to a food processor or high-powered blender and process until ingredients are well combined but still a little chunky. Set aside.
Heat some oil in a pan and add the garlic, onions and mushrooms. Sauté until onion is soft and golden.
Add the spices and salt and cook for 1 minute, then add the tomatoes, beans and corn and cook for a further 5 minutes.
Stir in the silver beet and cook until it starts to wilt.
Serve up rice in bowls (Buddha Plate just doesn't have the same ring to it), topped with bean mixture, capsicum pesto, avocado and coriander.
Ellie Eats x