There are so many different kinds of dishes which combine rice and beans, and as Jolinda Hackett pointed out over the weekend, they don’t need to be boring at all! This version from the New York Times uses quick cooking lentils and brown rice, along with sauteed vegetables to create a filling and balanced meal. And you don’t need to be a full time vegetarian to appreciate a meatless meal that provides a complete protein.
I cooked the chopped carrots and celery in olive oil, and then added 2 cups of lentils, 1 cup of brown rice, and 4 cups of vegetarian broth to the pot. After about 30 minutes of simmering while covered, the mixture appeared a little dry, so I added a bit more water. Less than 10 minutes later it was done, and just needed a little salt and pepper. I served it over some ‘just wilted’ spinach, and it was a great lunch. Plus, it held me over for hours. This rice and beans meal isn’t boring at all.