I got so hungry reading blogs today, and I’ve had so many salads of late, I decided to make myself a bowl of beans and rice for lunch.
Okay, I was feeling the need for protein yesterday, so I soaked the beans overnight. These are Organic Anasazi “Heirloom Quality” Beans, which are sweet and promise to to be less “gas forming” than other beans. You can get them from Gold Mine Natural Food Co. I strained the soaked beans and put in fresh water, some chopped chive (because I had no onion) brought to a boil, then simmered for a half hour, then added a half cup of Ohsawa 100% Organic Brown Rice, “Golden Rose” California Grown with a chopped Purple Cherokee tomato. I cooked on low for a half hour and added chopped fresh sage and thyme, a pinch of salt and shavings of fresh red pepper, and simmered for five minutes and turned it off. I served with a tablespoon of Living Tree Raw Organic California Olive Oil drizzled over and another chopped fresh tomato and grated Parmesan cheese. Yumm!