Polenta with Rice and Beans

Found this recipe in the Forks Over Knives cookbook.

It is super easy and absolutely delicious!

 

Polenta Crust:

2 cups boiling water

3/4 cup polenta

1/4 teaspoon salt

 

Filling:

1 cup veggie broth

1 cup water

1 can 14 oz diced tomatoes

1 diced onion

1 cup short grain brown rice

1 tablespoon chili powder (I used 1/2 to make it less spicy for baby)

1 can 15 oz black beans, drained and rinsed

1/2 cup salsa

1 avocado, mashed

4 teaspoons lemon juice

1/2 teaspoon garlic powder

 

Directions:

 For the polenta crust, boil the water and whisk in the polenta and salt. Stir constantly for 10 to 12 minutes until the polenta pulls away from the side of the pan. spread the cooked polenta evenly across the bottom and up the sides of a large pie dish.
Set aside.
Combine broth, water tomatoes, onions, rice and chili powder in a rice cooker or saucepan.
Cook until all liquid is gone and rice is tender, about 45 minutes.
After the rice is cooked, stir in the black beans. Spread the mixture over the polenta crust.
Spread the salsa over the rice-bean mixture.
Bake 30 minutes in 350 degree oven.
Mash avocado in a bowl with the lemon juice and garlic powder.
Slice the pie and serve with a dollop of the avocado mixture and Tofutti sour cream.
Enjoy!