MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Black Beans & Greens Stir Fry
Categories: Vegetarian
Yield: 2 Servings

2/3 c Water; +1/4 c
1/3 c Brown rice
1 3/4 c Black beans;
- cooked or canned,
- drained & rinsed
2 ts Dried onion flakes;
- more for garnish
1 ts Ground cumin
1 pn Crushed red pepper
- (optional)
1 ts Olive oil
1 cl Garlic; minced
1/2 c Broccoli; chopped
1/2 c Collard greens; chopped
1 1/2 ts Soy sauce; low-sodium
1 ts Parsley;
- fresh or dried,
- more for garnish

Total time: 45 minutes

Put 2/3 cup of the water in a medium saucepan and bring to a boil
over high heat.

Add the rice and return to a boil.

Decrease the heat to low, cover, and cook for 45 minutes, or until
the rice is tender and the water is absorbed.

Set aside. Fluff with a fork before serving.

While the rice cooks, combine the beans, onion flakes, cumin, and
optional red pepper flakes in a small saucepan over low heat.

Cook, stirring frequently, until warmed through.

Heat the oil in a wok or large skillet over medium heat.

Add the garlic and cook and stir for 1 minute.

Stir in the broccoli and the remaining 1/4 cup of water.

Cover and cook for 2 to 3 minutes, or until the broccoli is bright
green.

Add the collard greens and cook, stirring frequently, for 3 to 5
minutes, or until the greens are wilted and tender.

Stir in the soy sauce and parsley and remove from the heat.

To serve, spoon portions of the rice onto two plates.

Top the rice with the beans and greens.

Sprinkle with addition onion flakes and parsley.

Per 240 g: 287 cal, 49 g carbs, 4 g fat, 458 mg sodium, 15 g fiber,
16 g protein, low Cholesterol

Recipe by Ellen Jaffe Jones

Recipe FROM: Eat Vegan on $4 A Day

Recipe FROM: <https://web.archive.org/web/20180907081138/
http://www.savvyvegetarian.com/vegetarian-recipes/
black-beans-and-greens.php>

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