Black rice with beans and feta

Ingredients for 2 servings:

• 1 can chickpeas, approx. 400 g
• 1 can kidney beans, approx. 400 g
• 2 onions
• 2 garlic cloves
• 1 dash of olive oil for frying
• 1 ½ glasses of black rice
• salt and pepper
• lots of turmeric powder
• oregano
• marjoram
• rosemary
• n. B. Feta cheese for sprinkling

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 45 minutes

Glass for approximately 200 ml. Cook the rice in salted water as usual. Note that black rice takes much longer than regular white rice. In the meantime, chop the onions and garlic as desired. I like to keep both a little coarser. First, sauté the onions in a little olive oil. Then add the garlic and fry both thoroughly. Next, add the kidney beans with all the liquid. This way, you don’t need any extra sauce. Also add the chickpeas. Whether you use the liquid depends on your personal preference. I didn’t use it. Stir everything well and set the stovetop to medium heat. Then season everything with plenty(!) of turmeric, a little salt and pepper, some marjoram, a little more rosemary, and oregano. Bring everything back to a boil and don’t forget to stir. Transfer the cooked rice and the beans to plates. Finally, crumble some feta cheese over the top. The dish tastes great even without feta if you want to eat a purely plant-based diet. The recipe can be adapted to your liking: White rice instead of black. Bulgur or couscous instead of rice. Different spices. Different beans. Fresh herbs.