Charred Peach and Black Bean Rice Nests

Ingredients

• cooked jasmine rice3 cups
• cornstarch1 tbsp
• olive oil2 tbsp
• black beans, drained1 1/2 cups
• ripe peaches, sliced2
• smoked paprika1 tsp
• lime juice2 tbsp
• cilantro, chopped1/2 cup
• red onion, thinly sliced1/3 cup
• salt1 tsp

Method

1. 1Mix the rice with cornstarch and half the salt until the grains lightly cling together.
2. 2Divide the rice into 4 portions and press each into a shallow nest shape in a lightly oiled skillet.
3. 3Cook over medium heat until the bottoms are crisp and golden, then flip briefly to set the tops.
4. 4In a second pan, warm the olive oil and sauté the red onion for 2 minutes.
5. 5Add the black beans, smoked paprika, remaining salt, and a splash of water; cook until hot and lightly saucy.
6. 6In a dry skillet, sear the peach slices until charred at the edges.
7. 7Fill each rice nest with the beans, top with peach slices, and finish with lime juice and cilantro.

Tips

• Day-old rice works especially well because it fries more cleanly.
• Keep the heat moderate so the rice nest browns without scorching.
• A spoon of yogurt-style plant cream on top adds a cool contrast.

Nutrition