Flex-ipes are flexible recipes designed to use available ingredients and substitutions, helping to reduce leftovers and cater to dietary restrictions. DIETS: LC GF VG VT Servings: 4 as a side (2 as a main) Time: 45 minutes
Ingredients:
1 Tablespoon butter (vegan, if desired) or oil
1/4 cup chopped nuts
1 teaspoon cumin seeds
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 cup beans or chopped veggies (or combination of both)
1/2 cup rice, quinoa or other grain
1 cup water
Instructions:
In a medium saucepan, melt butter (or heat oil) over medium heat.
Add the nuts, cumin, turmeric, garlic powder and salt and stir for 30-60 seconds to toast.
Stir in the the beans, veggies and rice/grain and 1 cup water and bring to a boil.
Cover, reduce heat to low and simmer until rice/grain is done (15-30 minutes depending on choice).
Add more water if it is absorbed before rice/grain is done.