Friday, January 21, 2011

Substitute for Rice

Previously I wrote a post titled, "Rice and Beans a Billion Ways," and included variations of rice and bean dishes. For most of my rice and bean recipes I use brown rice since it has more texture and fiber than white rice; although if my Filipino husband gets to the rice cooker before me, we end up eating white rice.

Today, however, I prepared a "rice" and bean dish with quinoa, a whole grain that looks similar to couscous and is a very good source of protein and fiber. I sauteed onions, garlic, and sweet peppers in olive oil; then added northern beans, cilantro, and freshly squeezed lemon juice. I mixed in quinoa that had been cooked by boiling in water for 15 minutes (just like rice) and topped with fresh tomatoes, olive oil, salt, and black pepper. It was healthy and delicious and just might have beaten Rachel Ray's 30 Minute Meal.

1 comment:

  1. I LOVE all your rice and bean ideas - I recently got hooked on the Rancho Gordo heirloom beans (, and because they have a flat shipping rate, went overboard and ordered 18 pounds of dried beans. They are all so beautiful and delicious but I was running out of ways to eat them.