Contributer: Sally Errey, registered nutritional consulting practitioner, Centre for Integrated Healing Society
(From Howard Lyman's 'No More Bull!' http://madcowboy.com)
Albert gathers his salad
There's no need to cook grains every night. One batch of brown rice can be cooked one evening an then cooled and refrigerated fro 2 to 3 days. Then it can be reheated or used in this recipe as an easy dinner or side salad. Just chop some veggies, open the beans and mix it all together with some salsa. Olé!
Ingredients:4 cups water
½ teaspoon sea salt
1 cup short or long grain organic brown rice
1 (14-ounce) can black or kidney beans
1 cup each of chopped green and red peppers, green onion, and corn kernels
1 to 2 cups sugar-free salsa
½ cup chopped cilantro
Directions:
Boil the water. Add the sea salt. Add the grains, cover and simmer for 45 minutes. Do not lift lid, or stir, until the time has passed. Rinse the cooked grain under hot water to make it fluffier, and drain.
Make the rice the night before and store in refrigerator, covered, after it cools. To cool quickly for immediate use, run the grain under cold water in a colander or strainer.
Drain beans and add to rice along with chopped vegetables and cilantro. Add salsa. Stir together, and eat immediately or serve in small containers for grabbing throughout the week for lunch.
Serves: 8
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