Thursday, April 11, 2013

Pinto Beans and Rice with a MicroGreen Salad

1 cup cooked brown rice
1/2 cup canned pinto beans (with liquid)
1 teaspoon smoked paprika
1/8 tsp. cumin
1/4 tsp coriander
1 tsp. extra virgin olive oil
1 tsp. Bragg liquid aminos
Himalayan salt to taste

Heat beans gently in saucepan over medium high heat until simmering.  Drain and return to pan.   Add oil, spices, aminos, and salt.  Stir well.  Gently fold cooked rice into beans.  Serves 1.

Microgreen salad
1/4 cup shredded carrot
1/4 cup chopped cucumber
1/4 cup red bell pepper
1/4 cup sprouts like radish, alfalfa or broccoli
1/4 cup chopped tomato
1/4 cup chopped jicama
fresh herbs like basil, cilantro, parsely, dill
1/3 cup toasted seeds and nuts like cashews, pecans, pumpkin seeds or sunflower seeds (all unsalted).

Then top with your favorite home made dressing. 

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