Sweetly-Spiced Black Beans and Rice
1 teaspoon vegetable oil or cooking oil (no spray)
1 cup uncooked long grain brown rice
1 (15 oz) can organic black beans
1/4 - 1/3 cup chopped onion
1 portobello mushroom cap, chopped
1/4 teaspoon cumin, divided, or 1/2 teaspoon curry powder, divided
1/4 teaspoon paprika
1/8 teaspoon chili power
1/4 teaspoon garlic powder
1/2 teaspoon black strap molasses
1 teaspoon Earth Balance margarine
1 teaspoon deli style Dijon mustard
Pour black beans (juice and all) into a small pot. Add mushroom and onion; cover and simmer 10 minutes, stirring occasionally.
Meanwhile, bring 2 cups water to a rolling boil in another pot and add rice and oil; cover and simmer 15 minutes, stirring occasionally.
After 10 minutes, or when the onion is soft and the mushroom is cooking down, add garlic, paprika, chili powder, molasses, and 1/8 teaspoon cumin (or 1/4 teaspoon curry powder) to the beans. Stir well and cook another 5 - 10 minutes, then turn off heat (leave covered).
After 15 - 20 minutes, when most of the water has been absorbed by the rice, add the Dijon mustard and remaining 1/8 teaspoon cumin (or 1/4 teaspoon curry powder). Leave the heat on, and let the rice cook until the rest of the water has been absorbed.
Just before serving, add the Earth balance to the beans and mix well.