With the talk of vegetarianism (or lack thereof) on the site this week, I thought I would give a great vegetarian recipe. This recipe combines grains and legumes to give a complete vegetarian protein, and it’s loaded with veggies. It’s hearty enough to be a main meal, or it could be a side dish. It can even be eaten cold as a salad, if you add a bit of oil and lemon.
Versatile Beans and Rice
2 cups cooked brown rice, either cooled to room temperature or leftover from the night before
1/2 cup dried aduki beans, soaked overnight
1 green onion, sliced
1 small carrot, diced
1 red pepper, diced
2 cloves of garlic, chopped fine
1 stalk celery, diced
1 pinch unrefined sea salt
1/2 inch piece of ginger, minced
2 tbsp organic coconut oil
2 tbsp fermented soy sauce or tamari
2 dashes of brown rice vinegar
Drain and rinse aduki beans and put them in a sauce pan. Cover with water (don’t use soaking water) and put on medium-high heat. Add a pinch of unrefined sea salt. Once boiled, turn down to a simmer and cook until tender (about 30 minutes). Drain and set aside.
In a large skillet or wok on med-high heat, add coconut oil and allow it to melt. Add in the veggies, excluding the green onion but including the garlic and ginger, and stir fry for a few minutes until vegetables are browned but still a little crisp.
Add in rice and beans and stir well. Add in soy sauce and vinegar and continue stirring. Taste and add more soy sauce if needed. Once rice and beans are heated through, remove from the heat.
Top with green onion and serve.