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Rice and Black Bean Pilaf Recipe

Rice and Black Bean Pilaf

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Average Rating:

Total Reviews: 52

Showing 21-30 of 52

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  • on May 19, 2010

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    I paired this with Ellie's Chicken Pepian and really enjoyed it. I'm not a celery fan, so I substituted red bell pepper. That and the carrots made for a nice pop of color on the plate...especially when served next to the green sauce of the Chicken Pepian. Will definitely make this dish again.

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  • on May 09, 2010

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    This is really good.....we did not have celery..substituted half a red bell pepper..yum. We also remember a taste of lime from our visits to the Caribbean, so we squirted some lime juice on the rice..awesome! We made jerk shrimp and this was the side dish. All in all, we were really happy. We think this would be a great side dish for anything grilled.

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  • on April 21, 2010

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    Like some others I took the basic recipe and changed it up. I added extra celery & carrots and 1/2 cup each chopped zucchini & red bell pepper. I also added 1 tsp. grated fresh ginger. To make it vegan use vegetable broth in place of the chicken broth when preparing the rice. LOVED THIS DISH!!!

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  • on April 20, 2010

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    Just finished eating this one. I did not have the carrots, so I used two stalks of celery. I am not a fan of brown rice but this was an excellent way to favor it. It was so good. It's just me, so I will be happily eating this for lunch and dinner tomorrow. Wow!! I think the combo of the cummin and the pepper flakes along with the freshness of the celery was an excellent dance on your taste buds. I was happy to have fresh parley on hand it was really the finishing touch. I am not a big meat eater, so this is an excellent choose for me to still get so protein. Thanks Ellie, this is a good one.

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  • on April 19, 2010

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    This pilaf is fantastic. I usually double the celery and carrots, and the crushed red pepper flakes really give it a kick. Also I sometimes just use water or vegetable broth to make it vegetarian. It reheats really well.

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  • on April 16, 2010

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    This is a great healthy substitute for just plain old white rice. I found that it was a little bland...maybe I didn't add enough chili flakes. BUT...I did add some organic salsa on the top and WOW...that was all it needed for that extra kick. It was like a vegetarian burrito without the wrap. Hmmmm, maybe I will try that next time with this one!

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  • on March 02, 2010

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    I believe I added approximatey 1-2 tsp more of oil to the veggies. Other than that, I followed exact instructions and it was delicious. The oregano and cumin helped my kitchen smell like someone knew what they were doing in there.

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  • on February 28, 2010

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    I made this tonight exactly as the recipe stated with one exception - I did not use low-sodium chicken broth. I planned to have this a sa side dish, but couldn't stop eating it long enough to get to the rest of the meal. I must have eaten at least half of it. It's very filling and good for you as well as good to you. I'm always looking for another way to use black beans that I love so much. Thisis a keeper.

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  • on February 23, 2010

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    EXCELLENT HEALTHY SIDE DISH. We LOVED IT. Made some quick fajitas and served the beans and rice right along side.

    Delicious

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  • on February 01, 2010

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    I absolutely love this recipe!! It is a complete meal that is super easy to make. The brown rice and black beans go perfectly together and I found out that the reheated leftovers taste even better. This will definitely be part of my regular rotation from now on.

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