Mexican Rice and Beans

I made this in a rice cooker.  All Asians own a rice cooker.

A rice cooker measuring "cup" (the ones that come included with the cooker) is actually 3/4 of a regular measuring cup.  So the 3 "cups" of dry rice below is equivalent to 2 1/4 regular cups.  Good to know in case you ever lose your rice cooker cups.

This is delicious served with pork carnitas when you don't have any whole wheat tortillas on hand.

Mexican Rice and Beans
Inspired by this recipe.

Ingredients:

• 3 rice-cooker-cups (2.25 regular cups) dry brown rice, rinsed and drained
• water
• 1 (6 oz.) can tomato paste
• 1 (15 oz.) can black beans, rinsed and drained
• 2 tablespoons olive oil
• 1-ish teaspoon salt
• 1-ish teaspoon cumin powder
• a few shakes of Tastefully Simple Garlic Garlic (or garlic powder)
• a few shakes of Tastefully Simple Onion Onion (or onion powder)
• chopped fresh cilantro for garnish

Directions:

• Place brown rice in rice cooker.  Add enough water to reach the 3-cup mark on the side of the rice cooker bowl (use a little less water if you're making this with white rice.  The tomato paste and beans will add more moisture.).  Stir in the rest of the ingredients (except the cilantro), place the lid on the rice cooker and set it to cook.
• Once the rice is done cooking, stir it and serve garnished with chopped cilantro.

If you like it spicy, add some minced jalapeño before cooking.

Brown Rice and Lentil Soup

Today I got my second weekly box from Farm Fresh To You.  (Got my first last Thursday and everything's gone.  ;-))  So far I'm loving my organic CSA deliveries (right to my door!).  The produce is so incredibly fresh and yummy-tasting. 

I consider myself pretty versed in produce, but there was something in the box today that I'd never seen before.  It's a substitution (I was supposed to get collards but I specified I don't want collards), and there was no label or indication of what it is.



So I consulted Google and found out it's a type of kale called Dinosaur (or Tuscan, Lacinato, Black, Cavolo Nero) Kale.  It's dark green like the regular kale I use to make kale chips with, but the leaves are narrower and much thicker, almost rubbery-like.  Very interesting, I think I'll use it to make soup.

Brown Rice and Lentil Soup
Adapted from this recipe.

Ingredients:

• 1 pound ground turkey
• 1 tablespoon olive oil
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 1/2 medium onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 box (4 cups) chicken broth
• 4 cups water
• 1 cup brown rice, rinsed
• 1 cup dry lentils, rinsed
• Vietnamese fish sauce (or salt & pepper)
• a big bunch (approx 3 cups) kale, rinsed and chopped (or spinach, or chard)

Directions:

• In a large pot, brown the turkey with 1 tablespoon olive oil.
• Add carrots, celery, onion, cumin and thyme.  Sautee about 5 minutes until fragrant.
• Add chicken broth, water, rice and lentils.  Season to taste.
• Bring soup to a boil, then reduce heat, cover and simmer until rice and lentils are soft, 45 minutes - 1 hour.
• Stir in kale and cook a few minutes until wilted.