Servings: 4

1 large shallot, minced 1 large shallot, minced
1 tsp fresh ginger, minced 1 tsp fresh ginger, minced
2 tsp miso paste 2 tsp miso paste
2 Tbsp nutritional yeast 2 Tbsp nutritional yeast
1/4 tsp ground turmeric ¼ tsp ground turmeric
1/2 tsp ground coriander ½ tsp ground coriander
1/4 tsp ground cumin ¼ tsp ground cumin
1/8 tsp cayenne pepper ⅛ tsp cayenne pepper
1 cup long-grain brown rice (or red, or black) 1 cup long-grain brown rice (or red, or black)
2 1/2 cups vegetable broth, plus more as needed 2 ½ cups vegetable broth, plus more as needed
3 cups small broccoli florets 3 cups small broccoli florets
1 1/2 cups or 1 can black beans, drained and rinsed 1 ½ cups or 1 can black beans, drained and rinsed

Heat 2 Tbsp water in a large skillet or saucepan over medium high heat. Add the shallots and ginger and cook for 1 minute.
Stir in the miso, nutritional yeast, spices and rice. Stir in the broth and bring to a boil Lower the heat to a simmer, cover, and cook for 35 to 40 minutes (or until the rice is just tender), stirring occasionally. Add broth as needed.
Stir in the broccoli and a little more broth, if needed. Cover and cook 10 minutes longer, or until the liquid is absorbed and the broccoli and rice are both tender.
Stir in the beans. Remove from heat. Serve hot.