I put this salad together on a whim based on what ever ingredients I had in the fridge. I have to say, after eating this salad, I was full extremely full.
Kidney Beans, cooked
Chopped red onion
Wild brown rice, cooked
Salt & Pepper to taste
Combine all the ingredients together and chill for an hour or eat as is.
I’m not really a mall goer nor do I like eating at the mall but today I had to run some errands with my hubs and I was really hungry. At the Westfield shopping mall in San Jose, they had a Korean eatery. I ordered Bibimbap, which is a dish that is served with mixed vegetables over rice. It also is usually served with an egg and meat. The first time I actually had Bibimbap was in Hawaii, so the one I actually ordered today, of course, didn’t taste anything like what I had in Hawaii. I ordered the Bibimbap with just veges over brown rice and instead of the meat/eggs substituted it with Vegan Japchae. To my surprise, it was actually pretty decent despite the fact that it was mall food.
protein and veges… yuummmmm! ever since i made the brown rice and kidney bean dish (see previous post), i’ve been all about cooking up brown rice and veges in my rice cooker. it’s so easy!!! i love it!!!
i just whipped this recipe up off the bat. here’s a brown rice dish that i put a japanese spin on.
1 1/2 cups of uncooked brown rice
1/2-3/4 cup of cooked edamame beans
5 cremini mushrooms, sliced
vege bouillon, 1/2 cube
japanese rice seasoning
1) cook rice according to directions. add vege bouillon.
2) 10 minutes after rice has started cooking, stir in edamame beans and mushrooms.
ingredients for japanese steamed spinach
1 cup of water
1/2 cup of soy sauce
2 tbs of sugar in the raw
1-2 cups of spinach
1) boil water, soy sauce and sugar.
2) add spinach and cook until spinach is wilted.
3) remove from heat
** plate brown rice mixture. top with spinach and garnish with japanese ricve seasoning. i added some of the spinach soy sauce mixture to the rice for a bit of flavor.**
prepared my lunch for tomorrow. one word for you… delicious!
1/2 cup of uncooked brown rice
1/2 cup of kidney beans, drained and rinsed
2 cups of vege broth
1 tbs of olive oil
2 garlic cloves, finely chopped
1 fresh lime, juiced
tbs plain vinegar
2 tsp dijon mustard
1/2 tsp salt
2 green onions, finely sliced
a handful (or more) of cherry tomatoes, halved
1 tsb parsely, chopped
1) cook brown rice and kidney beans in vegetable stock. let completely cool when finished
2) in a separate bowl, whisk the olive oil, garlic, lime juice, red wine vinegar, mustard, salt and pepper.
3) when rice is completely cooled add tomatoes, onions, and parsley. toss in dressing (to your tasting)and serve chilled (i personally like it warm!).
** this recipe was adapted from the eat clean cook book**
note- i personally set aside half of the rice and bean mixture to make a different meal later this week as well as some of the dressing to use for a salad dish later this week