lebanese

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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Cruising through the Capital

DC

After returning from Florida on Thursday, I repacked for cold weather and headed to DC with one of my best friends.

Drybar DC

First stop, Drybar blowouts. I was excited to share the experience with my bff who’s never been.Drybar DC

Drybar DC

Mimosas & Mean Girls @ Drybar DC

Mimosas & Mean Girls. What better way to start the day, while getting a blowout?

Drybar DC

Drybar

This time, I opted for the Mai-Tai (messy & beachy.) Drybar

Jade & I after our blowouts.

Gerogetown Cupcake

We had to stop at Georgetown Cupcake (akaย DC Cupcakes on TLC.)ย Georgetown Cupcake

How amazing is this Swarovski crystal embellished KitchenAid mixer?ย 

Georgetown Cupcake Georgetown Cupcake

They have the best vegan carrot cake cupcakes I’ve ever tried. Yes, the Whole30 got pushed back to this week to avoid torturing myself, and not being able to prepare meals while traveling.

DC

The trip was filled with fun touristy DC ย sight-seeing.

Givenchy scarf

Beach days ahead with this fun thrifting find at Current Boutique.

Zaytinya DC

On Sunday we had an incredible brunch at Zaytinya. The mix of Turkish, Greek & Lebanese flavors was tdf! Santorini Fava & Squash Soup, Smoked Olive, Pistachio Santorini Kale Salad and Carrot, Apricot & Pinenut Fritters with Pistachio Sauce.. I definitely plan to recreate these recipes.

Zaytinya DC Zaytinya DC

Smoke & Barrel DC

On Saturday we had brunch at Smoke & Barrel. This is one of my faves in DC. A brunch buffet that includes vegan french toast, tofu scramble and sweet potato hash is pretty amazing.

DC