The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Red Beans and Veggies with Brown Rice
In a pan, or pot, large enough for all of your ingredients start heating up your oil. When hot, add the veggies.
After 5 minutes, add the rice.
When the timer for the beans finishes, strain them and add to rice mixture. Add the rest of the seasoning sauce and toss everything together.
Per Serving
1/2 c red chili beans
125 g veggies (asparagus, zucchini, eggplant, chard, green onions, kale)
1/2 c brown rice (cooked)
2 T lemon seasoning sauce (avocado oil, stoneground mustard, fines herbes, nutritional yeast, lemon juice, salt, and pepper)
1T oil
Equipment needed: 1 pot of water for beans, 1 pan/pot for rest of indredients
Do not strain beans, add beans to a pot. Simmer for on medium heat until the liquid has reduced.
Sauté for 5 minutes, or until veggies are tender. I like to let the veggies sit for a minute or 2 without stirring. This will let the zucchini and eggplant get some color on them.
Reduce the heat for the veggies and rice to keep it warm. You don't want to heat it too much after adding the rice as you don't want it to stick to the pan. Add half of the seasoning sauce and let the veggies and rice sit until the beans are done.
From start to finish this dinner takes less than 15 minutes. Enjoy!
