Brown Rice, Black Bean & Avocado Pilaf

Serves 4 (or 6 as a side dish)

Kitchen equipment

  • Measuring cup
  • Measuring spoons
  • Cutting board & paring knife
  • Sieve
  • Medium pot with tight-fitting lid
  • Large serving spoon
  • Large bowl
  • Can opener
  • Juicer


  • 1 cup brown rice
  • 2 cups low-sodium vegetable stock, or water
  • 1 14-oz can black beans, drained and rinsed
  • 1 ½ cups halved cherry tomatoes (about 280 g)
  • 1 ripe avocado, diced
  • 1/3 cup diced green onion
  • a sprinkle or two of sea salt and freshly ground pepper
  • 1 Tbs olive oil
  • 3 Tbs freshly squeezed lime or lemon juice
  • 1/3 cup chopped cilantro or parsley



  1. Combine the rice and stock (or water with a little salt added) in a medium saucepan, cover and bring to a boil. Lower the heat and simmer for approximately 35 minutes, or until liquid is absorbed and the rice is tender but chewy.
  2. Cool for 10 minutes, with lid on.
  3. In the meantime, combine the remaining ingredients in a bowl, mixing well. Stir in the warm rice and serve immediately. (If not serving immediately, hold off on chopping and adding the avocado until right before serving. Can be served warm or at room temperature.)

Adapted from Rose Reisman’s recipe at


2 thoughts on “Brown Rice, Black Bean & Avocado Pilaf

  1. Pingback: Halifax Supper Club, Apr.2016 | Club Inclusion Cooks

  2. Pingback: Halifax Supper Club, April 2017 | Club Inclusion Cooks

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