A great side dish, this one also makes a fantastic low-fat, tasty burrito filling.
2 tablespoons olive oil
Half a medium onion, diced
1 cup long grain brown or white rice
1 teaspoon turmeric
¼ teaspoon cumin
½ teaspoon salt
2 cups vegetable broth or water
1 small can black eyed peas or black beans, drained and rinsed
¼ cup toasted walnuts or pecans
¼ cup chopped fresh Italian parsley
1. In a deep skillet, heat olive oil over medium heat until it slides around, then add the diced onion and sauté just until the onion pieces soften and begin to turn transparent, about 5 minutes.
2. Add the rice, turmeric, cumin and salt, and sauté for another 3 or so minutes.
3. Add the vegetable broth (or water) and bring everything to a boil, then reduce to a simmer and cover and cook the rice until all the liquid is absorbed and rice is tender. If you’re using white rice, this will take about 20 minutes, if using brown, about 45-50 minutes.
4. Once the rice is cooked, fluff it with a fork and toss with the beans, toasted nuts, and chopped parsley.