2 c brown rice ( or you can use quinoa- which I often substitute)
2 c vegetable broth
2 tbsp olive oil
1 tbsp apple cider vinegar
3 tbsp agave
Juice of 1 lemon
1/2 tsp cumin
1 (15 oz) black beans, drained and rinsed
2 (15 oz) cans white hominy, drained and rinsed
1 tbsp cilantro, chopped
- ( for the quinoa) – cook in 2 cups broth, lemon zest, and salt for 20 minutes. let sit 10 minutes. fluff with a fork.
- ( for the brown rice)- cook the brown rice in water until the rice is slightly tender. Drain and add back to the pot. Add the broth to the rice, along with the lemon zest and salt. Cover with a lid and cook on low for 10-15 minutes or until the liquid is absorbed and the rice is tender. Let sit 10 minutes and fluff with a fork.
- In a large bowl combine the oil, lemon juice, vinegar, agave, cumin, salt, and pepper. Whisk until well combined.
- Add the beans, hominy, and rice. Toss together to combine well. Check for seasoning and adjust to taste.
Serve as a side dish or in lettuce cups.