Black Rice

1     c  Black beans
3     c  Broth or water; up to 4 1/2 c
1     sm Onion; finely chopped
4     cl Garlic; minced
  1/2 c  Short-grain white rice
  1/4 c  White wine
1        Tomato; coarsely chopped
  1/2 ts Ground cumin
1     pn Cayenne
         Salt and freshly ground pepper
  1/2 c  Fresh cilantro; finely chopped

Another recipe from Great Good Food.  I really like this one, I serve
it with a good whole grain roll and spinach salad.

Soak the bean in 1 quart of cold water overnight.  Drain and rinse.

Place 3 cups of broth and the beans in a stockpot, and bring to a
boil.  Reduce the heat and simmer for 2 to 2 1/2 hours, or until
tender.  Drain the beans and reserve the broth and the beans.  Set
aside.

Place 1 1/2 cups of the bean broth in a small saucepan (if there
isn't enough, add water to make 1 1/2 cups).  Place over low heat to
keep warm.

In a stockpot over high heat, heat a couple of table spoons of the
broth.  Add the onion, and garlic and saute until the onion is
softened, about 5 minutes.  Add the rice and stir constantly for
1 minute.  Add the wine and cook for 2 minutes.  Add the tomato and
cook for 2 minutes.

Gradually add the bean broth, 1/2 cup at a time, stirring until the
liquid is absorbed before adding more broth.  This will take 20 to 25
minutes.  Add the beans and the remaining broth.  Season with cumin,
cayenne, and salt and pepper to taste.  Remove from the heat and stir
in the cilantro; serve immediately.

Adapted from "Great Good Food" by Julee Rosso

From: Paula.Hostetler@central.sun.com (Paula Hostetler)
Date: Thu, 21 Oct 93 08:41:40 +0600