Black Beans and Rice

Black Beans and Rice
Serves: 4

Ingredients

1 1/2 tablespoons vegetable oil
1/2 medium onion, chopped
2-3 cloves garlic, pressed or chopped fine
2 cups cooked rice, cooled to room temperature
1 15 oz. can black beans, or about 2 cups of home-cooked black beans
1 cup broccoli florettes, chopped
1 cup tomato, chopped
1/2 cup mozzarella cheese, grated
2 tablespoons fresh cilantro, chopped


Directions

1. Sauté onions and garlic in vegetable oil for about 3 minutes.

2. Add broccoli, beans and rice. Cover and cook, stirring occasionally, until broccoli turns bright green.

3. Gently stir in tomato and cilantro.

4. Sprinkle cheese over mixture and let melt.

Mung Beans and Brown Rice

Ingredients

1/2 teaspoon oil
1/4 teaspoon mustard seeds
1/2 teaspoon tumeric
1 cup dry brown rice
1 cup mung beans (dry)
5-1/2 cups water
1-1/2 teaspoons cumin
1 teaspoon curry powder
1/4 teaspoon pepper
1/4 teaspoon powdered ginger
1 teaspoon salt
1 cup finely chopped cabbage
1 cup chopped green pepper
1 cup finely shredded carrots


Marinade

1-1/2 cups oil
1/3 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon soy sauce
1 tablespoon honey
1 teaspoon basil
1/4 teaspoon oregano (ground)


Preparation

Heat the oil in a large pan.

Add the mustard seeds.

When they begin to pop add the turmeric and fold in the rice and beans until coated with oil.

Add the rest of the spices and water.

Simmer about 45 minutes, most of the water will be absorbed.

Remove from heat and add vegetables.

Make the marinade and pour mix in.