Beans go together with rice so well that this combination is almost as old as time. The variations are endless – Asian, Latin American, Mediterranean, Middle Eastern – you’ll find variations in many, many cuisines. The amino acid content of rice and beans combine to produce complete protein; that’s why these dishes are so satisfying. Beans and rice are no wimpy vegetarian alternatives to meat – they pack power and have fueled generations with their energy, healthy fiber, low fat and firm toothy feel.White Beans and Rice with Leek and Cauliflower
2 cups water
½ tsp salt
1 cup Jasmine rice plus 1 Tbsp bulgur
1 large or 2 small leek, cleaned and diced
2 carrots, peeled and finely diced
3 celery sticks, finely diced
3 cloves of garlic, minced
1 can Navy beans, rinsed and drained
¼ cup chicken stock or broth
palmful of fresh parsley, minced
Bring water to boil in a small pot. Add salt rice and bulgur, return to boil, reduce to simmer and cover for 20 minutes. Meanwhile, sauté the carrot and celery in a bit of olive oil until the vegetables begin to soften, about 5 minutes. Add the leek and garlic and continue cooking another 5 minutes. Add cauliflower, beans and broth, and cook another 5 minutes. Fold vegetables together with the cooked rice and parsley.
Japanese Red Beans and Rice
1 cup white long grain rice
2 cups water
1 onion, diced
2 stalks celery, sliced on diagonal
1 Tbsp corn oil
3 cloves garlic, minced
½ inch piece fresh ginger, minced
1 can pink beans, rinsed and drained
2 Tbsp soy sauce
2 Tbsp sesame oil
3-4 dashes Tabasco sauce
Bring water to boil. Stir in rice, turn to low and cover for 20 minutes. Sauté onion and celery in oil until beginning to soften, about 5 minutes. Add garlic and ginger and cook another few minutes, until very fragrant. Add beans, sesame oil, soy sauce and Tabasco to vegetables, and keep warm until rice is done, stirring beans occasionally. When rice is cooked, turn into large bowl and gently fold in with the beans.
