This casserole becomes a vegetable shepherd’s pie when topped with cauliflower-potato mash, but it is good on its own served alongside toasted or warmed corn tortillas. If you have the time, soak the rice in hot water for an hour or two, drain, and rinse before adding.
- coconut oil, extra-virgin olive oil, or other vegetable oil
- mushrooms, sliced
- onion, chopped
- sweet pepper, chopped
- jalapeño chile, sliced
- kosher salt
- Romano beans or fillet green beans, trimmed and cut into 1-inch pieces
- black rice or rice of choice, soaked and rinsed
- turmeric powder
- freshly ground black pepper
- cumin seeds
- fennel seeds
- smoked paprika
- curry powder
- chopped fresh tomatoes or a jar of marinara sauce
- vegetable broth or water
- chopped parsley, for garnish
- Warm the oil in an oven-safe pan with a lid or a dutch oven over medium heat.
- Add the mushrooms and cook, stirring only occasionally, until browned. Stir in the onion and cook until softened. Add the sweet pepper and chile and a few pinches of salt, cover, and cook for a few minutes. Add the green beans, rice, and seasonings and stir so the mixture doesn’t stick to the pan.
- Preheat the oven to 375ºF. Add the tomatoes to the mixture, stir, cover, and simmer until the tomatoes soften and give off their juices. Add broth to just cover the mixture, cover, bring to a boil, and simmer for a few minutes. Adjust the seasonings.
- Carefully transfer the covered hot pan to the oven and bake, checking after 15 minutes. Add more liquid if dry or uncover the pan to reduce the liquid. Continue cooking until the rice and vegetables are completely soft. Season to taste with salt and pepper.
- Serve warm sprinkled with parsley.