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 and 1/2 c of water (per serving) to a pot. Bring to a boil and then reduce to a simmer. I cooked on #5 after it began to boil. Simmer for 10 minutes. 

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! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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