This recipe is very easy and very versatile. If you've read any of my other recipes (such as Bean Barley Soup or Potato Salad: Healthier Version with Many Variations) you'll know I am all about versatility. Not everyone likes the same things, so to be able to customize certain meals to fit your own tastes is great, in my opinion. Another great thing about this recipe is that it doesn't really require any precise measurements. You will be cooking rice according to the package directions (which is usually one part rice to two parts water), and everything else can be added in whatever quantities you see fit.
This meal takes a little longer to cook because it contains rice and beans, but you could always use minute rice and canned beans or prepare these items ahead of time for a quicker dinner. Keep in mind that all the vegetables are optional and you can omit or add whatever you'd like. This recipe is much like a stir-fry. Other vegetables, such as zucchini, mushrooms, and peppers, for example, fit very nicely into this recipe. Full of vitamins and fiber with all the vegetables, this recipe is low in fat and great for weight loss.
water to cook beans and rice
about 1 cup dry brown rice (cooked according to package directions)
a small handful dry beans (fully cooked)
a small bunch of broccoli florets (or chopped broccoli)
a small bunch of cauliflower florets (or chopped cauliflower)
1 small onion, chopped
1 small carrot, sliced
a large handful or can of baby corn or whole kernel corn
4-6 garlic cloves, minced
a few large pinches ground ginger (or use fresh ginger)
a few large splashes soy sauce
dash olive oil
Cook rice according to package instructions. Cook beans until soft.
While rice and beans are cooking, prepare all the veggies. Simmer the onions and carrots over medium heat in a little olive oil for about ten minutes, then add the rest of the veggies (except beans) and soy sauce. Cook on low for another ten minutes or so. Add the rice and beans and a few more splashes soy sauce as well as the garlic and ginger.
Remove from heat and serve warm. Serves about 5 (depending on the quantities you used).
Great fresh or as leftovers. Serve with a large garden salad, slices of fresh tomato, or with fried chicken (or veggie chik'n patties for us vegetarians!). Try this in a tortilla wrap with cheese and hot sauce.
This is also a great vegetarian and vegan recipe to use for potlucks, parties, and other occasions.
Originally published @Factoidz.com.
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