1 Large shallot, minced
1 teaspoon minced fresh ginger
2 teaspoons white miso paste
2 Tablespoons nutritional yeast
1/4 teaspoon of ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon of cayenne pepper
1 cup long -grain brown, red or black rice
2 and a half cups vegetable broth or water
3 cups small broccoli florets
1 & 1/2 cups cooked black beans, drained and rinsed
1. Heat 2 tablespoons of water in a large skillet or saucepan over medium-high heat. Add shallots and ginger and cook for 1 minute.
2. Stir in miso, nutritional yeast, turmeric, coriander, cumin, cayenne and rice. Stir in the broth and bring to a boil. Lower the heat to a simmer. Cover and cook 35 to 40 mins., stirring occasionally, or until the rice is tender.
3. Stir in broccoli and a little more broth if needed. Cook for 10 mins. or until the water is absorbed and the broccoli and rice are tender.
4. Stir in the beans and remove from the heat. Serve hot.