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CARIBBEAN RED BEANS + TROPICAL TURMERIC RICE 🌴
By @jackfruitfulkitchen
SERVES 4
• 2 cloves garlic, minced
• 2 TBSP fresh ginger, minced
• 1 tsp cumin seed
• 1 tsp turmeric
• 1/2 tsp salt
• 1 C white rice
• 1 3/4 C water
• 2 limes, zested and juiced
• 2 carrots, shredded
• 1 cucumber, finely chopped
• 1/4 C unsweetened shredded coconut
• 1/3 C unsweetened dried cranberries
• 1/2 C sliced almonds, toaster
• 1/2 C cilantro, finely chopped
• 1 14 oz can red kidney beans
• 1 tsp jerk seasoning
• 1 tsp liquid aminos or soy sauce
• 1 bunch kale, chopped and massaged for 30 seconds with juice of 1 lemon + 1 tsp EVOO
• hot sauce
1️⃣ Add oil or water to a medium sauce pan and add garlic, ginger, cumin, and turmeric. Sauté 2 min until fragrant. Add in rice and stir to combine. Pour in water, lime zest, and lime juice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
2️⃣ Meanwhile, prepare kale and add beans to a small saucepan with jerk seasoning and aminos. Heat until warm.
3️⃣ Once rice is ready, stir in carrot, cucumber, coconut, cranberries, almonds, and cilantro. Cook for another 2 minutes:
4️⃣ Add all ingredients to bowls with optional hot sauce.
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