Serves four 

INGREDIENTS: 

• 1 cup black beans, rinsed
• 1 cup long grain rice
• 1/4 cup shredded unsweetened coconut
• 1 3/4 cup vegetable or chicken broth
• 1/4 cup raisins
• 1/3 cup grape tomatoes, diced
• 1 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, whole
• 2 shallots, minced
• 2 tbsp flat leaf parsley, chopped
• 2 tbsp ground cumin
• 2 bay leaves
• 1 tbsp chilli flakes
• 1 lime, cut into wedges
• sea salt, to taste
• cracked pepper, to taste

INSTRUCTIONS: 

1. In a large pot, add olive oil, garlic and bay leaves to a medium heat, stirring for around 2 minutes
2. Add black beans and 4 cups of water and bring to boil, then simmer on low heat for 1 hour
3. Melt butter in a saucepan over a medium heat
4. Add shallots and cook until soft
5. Add rice and cumin, cooking for 2 minutes
6. Add coconut, broth and raisins and bring to boil, then cook on low heat for around 12-15 minutes until liquid is absorbed
7. Combine with black beans
8. Stir and fluff rice with a fork
9. Season with parsley, chilli flakes and salt and pepper to taste
10. Remove from heat

ASSEMBLY: 

1. Place rice in serving dish
2. Garnish with diced tomatoes, lime wedges and micro greens

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