Rice with Steamed Mixed Beans

Ingredients

15 oz can red kidney beans, drained
15 oz can black-eyed peas, drained
3/4 cup vegetable stock
2 Tbsp Worcestershire or light soy sauce
2 Tbsp tomato paste
15 oz can chopped tomatoes Few drops Tabasco Sauce
1 medium red onion, cut into eight
2 celery ribs, thickly sliced
3 garlic cloves, peeled and crushed
1 medium green bell pepper, thinly sliced
1 cup sweet potato, cubed
1/2 cup canned artichoke hearts, halved

For the rice

1/2 cup long-grain and wild rice, mixed
1 cup vegetable stock
1 cup spinach leaves, washed

Method

  1. Put all the ingredients except the rice, stock and spinach in a deep bowl. Cover with pleated foil secured with string, and place in the steamer top.
  2. Bring the vegetable stock to a boil in the base of the steamer. Place the vegetables on top, cover, and steam for 25 minutes.
  3. Add the rice to the stock and cook for 15 minutes. Stir in the spinach and continue cooking for a further 3 to 5 minutes until the vegetables and rice are tender. Serve hot.

Makes 4 servings.

Source: Steam Cuisine

My Food

Veggie Dinner

The Menu

  • White Kidney Bean Creamy Soup
  • Quinoa Spaghetti with Button, Shimeji and Porcini Mushrooms
  • Broccoli and Carrot

Multigrain Veggie Burger – Home Adaptation of Bareburger’s Veggie Burger

Ingredients

1 small red bell pepper, chopped
1 small yellow onion, chopped
1 carrot, chopped
1 cup white quinoa
1 cup green wheat freekeh (see note below)
1/4 cup frozen English peas
1/4 cup golden raisins
1/2 cup oatmeal
salt
2 tablespoons olive oil
vegetable oil

Preparation

In a pot, sauté the pepper, onion and carrot in 2 tablespoons of olive oil until soft, about 5 minutes. Add 3 cups of water and the quinoa and bring the mixture to a boil. Then turn down the heat and simmer, covered, for 20 minutes (if all water is not fully absorbed, remove lid and continue cooking until it is, checking frequently).

In a separate pot, if using whole grain freekeh, add it and 3 cups of water and bring to a boil, stirring occasionally. Turn down heat to simmer, cover the pot with a tight-fitting lid and simmer until water is fully absorbed, about 50 to 60 minutes. (If using cracked freekeh, cook according to package instructions.)

Place oatmeal in a spice grinder or food processor fitted with the metal blade and grind until the mixture resembles flour. Reserve in a small bowl.

Once the grains have absorbed all the water and are fully cooked, combine and blend in the peas, raisins and a quarter cup of the oatmeal mixture. If the mixture seems too moist and does not hold together when you form a small amount into a ball, continue to add oatmeal in tablespoon increments.

Alternatively, if the mixture seems too dry, add water in tablespoon increments.

Add salt and cayenne pepper to taste. Form into patties and freeze for at least 4 hours and up to 3 months.

Heat the grill to medium high. Brush a 10 or 12-inch cast-iron skillet with one tablespoon of vegetable oil and place empty skillet on the grill grate for 5 minutes.

Place burgers in the skillet and close the grill lid. Cook for about 3 minutes per side. Burgers are ready when a crispy, golden-brown crust has formed on the outside.

Place grilled burger on a bun and garnish with toppings like lettuce, red onion and grilled tomatoes. A pita pocket also works well if the burger has a slightly crumbly texture.


Note:

Greenwheat Freekeh is a nutritious grain made from young grains of wheat harvested at their nutritional peak and then lightly toasted. Its nutty taste and wholesome texture makes Freekeh a flavourful alternative to rice, couscous and bulgur wheat.

Source: Today Food

Video: Why Nobody Knows What’s Really Going into Your Food

Why doesn’t government know what’s in your food? Because industry can declare on their own that added ingredients are safe without ever consulting the Food and Drug Administration about potential health risks.

Watch video at You Tube (3:19 minutes) . . . .


Read more at The Center for Public Integrity

Why the FDA doesn’t really know what’s in your food . . . .


Today’s Comic