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Rice and Beans

This recipe provides instructions for making a rice and beans dish containing a variety of vegetables. The recipe calls for rice, mung beans, zucchini, cauliflower, jicama, bell pepper, celery, garlic, tomato paste, and snow peas to be sautéed together and then simmered until the rice and beans are tender. The zucchini is roasted separately with spices then added to the rice and beans along with white vinegar, mint, and black pepper.

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54 views3 pages

Rice and Beans

This recipe provides instructions for making a rice and beans dish containing a variety of vegetables. The recipe calls for rice, mung beans, zucchini, cauliflower, jicama, bell pepper, celery, garlic, tomato paste, and snow peas to be sautéed together and then simmered until the rice and beans are tender. The zucchini is roasted separately with spices then added to the rice and beans along with white vinegar, mint, and black pepper.

Uploaded by

elibun
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Rice and Beans

by John Douillard on September 5, 2015 | Leave a Comment

This recipe is modified from The Yoga


Body Diet by Kristen Schultz Dollard and John Douillard, DC.

Ingredients:

Zucchini 1 cup, cubed

Cumin 2 tsp. ground

Mild Chili Powder tsp.

Paprika tsp.

Salt 1 tsp.

Coconut Oil 3 tsp.

Onion cup, chopped

Cauliflower 2 cups, florets

Jicama 1 cup, peeled and cubed

Green pepper pepper, thinly sliced

Celery 1 stalk, thinly sliced

Garlic 2 medium cloves, minced

Mung Beans 2/3 cup, picked through and rinsed

Short Grain Brown Rice 1 1/3 cups, dry

Tomato Paste 1 Tbs.

Snow Peas 1 cup, cut into 1 pieces

White Vinegar 2 Tbs.

Fresh Mint 1 Tbs., minced

Black Pepper tsp, freshly ground

Instructions:
1. Preheat the oven to 350 degrees F. Place the zucchini, cumin, chili
powder, paprika, half the salt and half the oil in a large bowl. Toss to coat
the zucchini.
2. Coat a large baking sheet with cooking spray and spread the zucchini in
an even layer on the baking sheet.
3. Bake for 20-25 minutes.
4. Heat the remaining oil in a large skillet. Add the oinion, cauliflower,
jicama, bell pepper, celery and garlic.

5. Cook 4-5 minutes, until the vegetables begin to soften.


6. Add the beans, rice, water, tomato paste, and remaining salt.
7. Cover and bring to a boil.
8. Reduce the heat to low and cook 35-40 minutes, or until the rice and
beans are almost tender.
9. Add the snow peas and cook 5 more minutes.
10. Add the vinegar, mint and black pepper,
11. Stir in the zucchini and serve immediately.

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