Protein-rich Beans and Rice Lunch
A protein-rich beans and rice lunch filled the bill after working up an appetite reading blogs today. I’ve had so many salads of late, that, even though it’s August, I was ready for some comfort food.
Anasazi beans and rice lunch
Okay, I was feeling the need for protein yesterday, so I soaked the beans overnight. These are Organic Anasazi “Heirloom Quality” Beans, which are sweet and promise to to be less “gas forming” than other beans. 🙂 I strained the soaked beans and put in fresh water, some chopped chive (because I had no onion) brought to a boil, then simmered for a half hour, then added a half cup of Organic Brown Rice, “Golden Rose” California Grown, with a chopped Purple Cherokee tomato from my garden. I cooked on low for a half hour and added chopped fresh sage and thyme, a pinch of salt and shavings of fresh red pepper, and simmered for five minutes and turned it off. I served with a tablespoon of Living Tree Raw Organic California Olive Oil drizzled over and another chopped fresh tomato and grated Parmesan cheese. Yumm!
The body and brain needs complete proteins. Neither rice nor beans are a complete protein, but together they make a complete protein, so this meal is a great substitute for meat. Quinoa is the only grain that is a complete protein.
When the days start getting cooler it’s nice to have a warm, protein-rich meal for lunch.
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Category: Recipes, Vegetables
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That looks fantastic!