1 large shallot, minced
1 tsp. minced fresh ginger
2 tsp. white miso paste
2 T. nutritional yeast
1/4 tsp. turmeric
1/2 tsp. coriander
1/4 tsp. ground cumin
1/8 tsp. ground cayenne pepper (optional)
1 cup long grain brown rice
2 ½ cups vegetable broth or water
3 cups broccoli florets
1 15.5 oz. can of black beans, drained and rinsed (or Goya's black bean soup undrained)
Heat 2 T. of water in a large saucepan over medium-high heat.
Add the shallots and ginger and cook for 1 minute.
Stir in miso, nutritional yeast, turmeric, coriander, cumin and cayenne. Stir for 30 seconds to 1 minute to toast the spices.
Add the rice and broth and bring to a boil.
Lower the heat to a simmer, cover and cook for 35-40 minutes, until the rice is tender.
Stir in the broccoli and cook for 10 minutes or until the liquid is absorbed and broccoli and rice are tender.
Stir in the beans and serve hot.