Brown Rice & Beans

Brown Rice & Beans

Ingredients:

• 1 1/2 cups cooked brown rice

• 1 cup cooked kidney beans

• 1 celery stalk, chopped

• 1 small carrot, cut into sticks

• 1 garlic clove, finely chopped

• 1 teaspoon chopped rosemary

• 1 to 2 green onions

• 1 tbsp olive oil

• salt and pepper to taste

1. Thinly slice the top parts of the green onion (white part); slice on the diagonal, about 3/4-inch, the green part of the green onion.

2. Heat a medium skillet on medium-high heat. Add oil and saute celery and carrot for five minutes, stirring.

3. Add garlic, white parts of the green onion, and rosemary. Cook for one minute.

4. Add rice and beans and cook until heated through, about three to five minutes.

5. Season with salt and pepper to taste. Add sliced greed onions and stir to incorporate.

6. Serve warm.

Serves: 2

Notes&Tips:

• Over the years, I have been preparing lunches for my girls, who, once they were in middle school, refused to eat school lunches. I have done many pasta dishes, especially Mac&Cheese in all different variations. During the warmer months, sandwiches, wraps and salads are quick and easy fixes for lunch. However, in the winter, I like to provide them with a warm lunch that is also high on the nutritional value scale. I have made all sorts of soups, which they love. But for a while now, I have been focusing on providing more whole grains, vegetables, and legumes.

• This Brown Rice and Beans is quick and easy to put together in the morning, if you have cooked rice and beans. Canned beans can be used if you don't have cooked beans on hand. Whenever, I soak beans for a meal, I always cook extra and freeze what I don't use. Cooked rice can be stored in the refrigerator for a couple of days and tend to fry up better.

• For vegetables in this dish, I used carrots and celery as it is two of my children's favorite. But feel free to substitute any vegetable that your family enjoys. I have used a gamut of vegetables with this dish. Same for the beans, use what you like. My favorites are kidney beans and black beans. I like those because of the contrasting color they give to the rice.

• Because I made this dish for my children's lunch, I did not make it spicy. If you like a spicy rice dish, add your favorite chopped pepper or pepper flakes. No matter what you do to this dish, you cannot go wrong!

• Serve it up with a salad or fruit and it will keep you satiated until dinner; saving you from pilfering the cookie jar.

• This Brown Rice & Beans can also be served for dinner; and it one that vegetarians will enjoy.