beans

Spicy Rice & Beans with Fresh Salata

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One of my favorite lunch spots serves healthy Lebanese-American food. I love that they offer healthy and nutritious options on their menu like quinoa, kale, brown rice and fresh veggies. A dish I usually crave is made with well seasoned brown rice, beans, cooked vegetables, and topped with fresh Lebanese Salata. I had a serious craving for it and decided to recreate a version of my own. If you like food with a spicy kick, the mix of flavors is amazing!

Ingredients

Rice & Beans

  • 1 Cup Della Basmati Light Brown Rice, uncooked
  • 2 Cups Hot Water
  • 1 “Chicken” Bouillon Cube (I used Celifibr Gluten Free Vegetarian Chicken Bouillon)
  • 3 Cloves Garlic, minced
  • 2 Tablespoons Parsley, dried
  • 2 teaspoons Cumin
  • 1 teaspoon Tumeric
  • 1 teaspoon cayenne pepper
  • Pink Himalayan Salt, to taste
  • Fresh Ground Black Pepper, to taste
  • 1 Carton of Simply Balanced Organic Low Sodium Three Bean Blend (at Target), rinsed
  • 1/2 Cup Organic Frozen Peas

Salata:

  • 1 Organic cucumber, chopped
  • Campari Tomatoes, deseeded, chopped
  • Juice of 1 Lemon
  • 1/4 Cup Parsley
  • Granulated Garlic
  • Pink Himalayan Salt
  • Fresh Ground Black Pepper

Directions:

  1. Add bouillon cube to 2 cups hot water, mix well, and set aside to dissolve.
  2. In a large pot, on medium heat, add olive oil and garlic and cook 1-2 minutes.
  3. Stir in spices and rice and mix well, cooking for 5-7 minutes.
  4. Add bouillon water and bring to a boil.
  5. Reduce heat to low, cover and simmer for 25-30 minutes, or until water has absorbed.
  6. While Rice is cooking, chop cucumbers and tomatoes. Add to a medium bowl, and add lemon juice, parsley, granulated garlic, and salt and pepper to taste.
  7. When rice is done cooking, add frozen peas, and beans, and stir well. Let cook 5-7 minutes. Add salt and pepper to taste.
  8. Add rice & beans to your bowl and top with fresh salata. Enjoy!

*You can easily add grilled chicken to this dish, as well!

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How To Cook Dried Beans

Being a vegan, beans are a main source of protein. Since I’m frequently using them in dishes, I decided to start cooking the dried version to eliminate salt, reduce complex sugars and make an abundance to freeze for a convenient go-to. I found a great tutorial on the Chez Bettay blog.
Soak dried beans in water for 4+ hours, or overnight.

Transfer beans into a large pot and cover with water 1 inch above beans. Bring to a boil.

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Once boiling, use a large spoon to scrape off and discard foam off the top of the water.

Turn heat down to low, and cover. Cook for 30+ minutes, checking on the tenderness of the beans.

Once cooked, drain the beans in a strainer. May be refrigerated up to 5 days or frozen up to 3 months.


Kitchen Sink Vegetable Soup


Kitchen Sink Vegetable Soup

Before starting a 3 Day Pressed Juicery cleanse, I decided to round up all of my veggies to make a vegetable soup to have beforehand, and freeze and enjoy after the cleanse. It was nutrient filled, protein enriched and low sodium. It’s a great way to use up veggies before they go bad.

Kitchen Sink Vegetable Soup

  1. Chop vegetables, I used green beans, cauliflower, onions, carrots, squash, zucchini, asparagus, and green bell peppers.
  2. Heat 2 T coconut oil with garlic and onions in a pot. Add spices, I used basil, oregano, pepper, and Mrs. Dash Italian seasonings.
  3. Sauteed carrots, cauliflower and celery until tender.
  4. Add green beans, peppers, and asparagus, along with 28 oz water, 14 oz no-salt added diced tomatoes, and 2 vegan no-salt added bouillon cubes. I also added 2 bay leaves for flavor. Let simmer for 30 minutes.
  5. Add remaining vegetables and beans, zucchini, squash, chickpeas, and black beans and let simmer for another 15 minutes. Serve warm!

Kitchen Sink Vegetable Soup