Rice and beans eaten together are considered to be a good source of protein.
According to Dr. Dean Ornish, author of Reversing Heart Disease, eating both beans and rice in the same meal, or in the same day for that matter, offers all of the protein the human body needs for a 24-hour period. There are many different ways in which to prepare bean and rice dishes, with different recipes in different cultures throughout the world. There are several traditional New Orleans recipes, Mexican recipes and Indian recipes just to name a few. This particular rice and beans dish is a far cry from a prepackaged mix in a box and is a rich and delicious tasting one as well. It is simple to prepare and will fill you up. Add this to my Recipe Box.
Instructions
1. Pour water into a medium-sized saucepan over a high setting and bring it to a boil. Turn the heat setting down to medium and add the butter or margarine, dill weed and whole grain rice. Cover the saucepan and simmer for as long as the package of rice instructs, minus 10 minutes. For example, if the rice package says to simmer it for 40 minutes, only allow it to simmer for 30. (Depending on the rice, it is generally anywhere from 30 to 50 minutes). Set a timer for that amount of time.
2. While the rice is simmering, slice the mushrooms into bite-sized pieces and chop up the celery, onions and the carrots. Set aside in a bowl until the timer goes off.
3. Add the chopped celery, onions, carrots, liquid smoke and garlic to the rice in the saucepan. Drain the liquid out of the can of beans, and add them as well. Stir all of the ingredients together so they are all well distributed. Replace lid onto the saucepan and simmer for an additional 10 minutes on a medium heat setting.
4. Remove the saucepan from the heat.
5. Add salt and pepper to taste. Serve hot and enjoy.
Tags: celery onions, celery onions carrots, heat setting, onions carrots, saucepan simmer