Dinner · Caribbean · 15 min
Caribbean Braised Black Beans and Ruby Rice with Ginger-Lime Kale
- Calories
- 712
- Protein
- 17g
- Carbs
- 104g
- Fat
- 28g
Ingredients
- 0.4252 cup wild rice blend
- 0.75 cup canned black beans
- 6.792 cup lacinato kale
- 1 tbsp fresh ginger
- 2 clove garlic
- 1.5429 tbsp canola oil
- 1 tbsp lime juice
- 1 tbsp pomegranate molasses
- 0.5 tsp salt
- 1 tbsp pomegranate syrup
Method
- 01Rinse the wild rice blend under cold water. In a small pot, combine rice with 3/4 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 35 to 40 minutes until tender. Fluff with a fork.
- 02While the rice cooks, heat canola oil in a skillet over medium heat. Add minced ginger and garlic; sauté for 1 minute until fragrant.
- 03Add canned black beans along with their liquid, fresh lime juice, and salt. Bring to a simmer, reduce heat to medium-low, cover, and let braise for 10 minutes so flavors develop.
- 04Uncover and fold in the torn kale. Cover and steam for 3 minutes until kale is wilted but bright green.
- 05Drizzle pomegranate molasses over the bean and kale mixture, stirring to coat evenly.
- 06Spoon the cooked ruby rice blend into a serving bowl and ladle the braised black bean and kale glaze mixture over top. Serve hot.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
