| Title: | Red Beans and Rice with Broccoli |
| Category: | Side Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Neal Barnard |
| Ingredients: |
1 c long grain brown rice
4 c boiling water
1/2 t sea salt
1 onion- chopped
1 celery stalk- thinly sliced
4 garlic cloves- minced
1 red bell pepper- diced
1 t thyme
1/4 t crushed red pepper
1/4 t black pepper
1 can (15 oz.) red beans- undrained
2 cans (15 oz.) black-eyed peas- undrained
1 bunch broccoli
1/4 c Sesame Salt [see recipe]
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| Directions: | Rinse the rice and add it to a pot with the water and salt. Bring to a simmer, then cover loosely and cook until the rice is tender, about 25 minutes. Pour off excess liquid (this can be saved and used as a broth for cooking if desired). While the rice cooks, heat 1/2 c of water in a large pot and add the onion, celery and garlic. Cook over medium-high heat, stirring often until the onion is soft, about 5 minutes. Add the bell pepper and seasonings. Cook until the pepper is very soft and all the water has evaporated, about 5 minutes. Stir in the red beans and black-eyed peas, including liquid. Cover and simmer, stirring occasionally, for 20 minutes. Rinse the broccoli and cut off the stems. Cut or break into bite-sized florets and place on a vegetable steamer. Peel the stems, then slice into rounds and add to the steamer. Steam over boiling water until bright green and tender, about 5 minutes. Toss with Sesame Salt. Place a serving of rice on a plate or in a large bowl. Top with about 1/2 c of beans and about 1/2 c of broccoli. |
| Makes: | about 8 cups |