Amazing Veggies with Rice and Black Eye Beans
So, when I'm not sure what to make for dinner I usually just throw something together with rice, veggies, and beans depending on what I have on hand. Last night I put together this dish and it was so delicious I think it's going to become a regular weekly meal!
I had a zucchini (that I knew was about to go bad soon), some portobello mushrooms, and some black eye beans I wasn't sure what to do with. I ALWAYS keep onions and garlic in the house at all times, because I add them to almost every meal! I had a lot of extra Kale this week because it was on sale at Whole Foods. So, here is what I came up with:
1 zucchini sliced into matchsticks
1 yellow onion, chopped
4 cloves garlic, minced
6-8 portobello mushrooms
6 pieces of lacinto kale(removed from stem and broken into pieces)
1 can black eye beans
1 cup organic brown rice
3 tablespoons Bragg Liquid Aminos (or low-sodium Tamari)
Cayenne Pepper and Sea Salt to taste
First, I started cooking the rice in a separate pan (or rice cooker if you have one). Meanwhile, I sauteed the garlic, onions, mushrooms, and zucchini in a tablespoon of coconut oil over medium heat for about 5 min.
I reduced the heat to medium-low, then added the beans and kale. I added a little cayenne and 1-2 tablespoons of Bragg liquid aminos and stirred it together. Once the rice was finished, I added it to the veggie mix, added the remaining Bragg's and mixed it all up.
(*Make sure you don't over cook the veggies, they should still be firm; not mushy!)
You could substitute the veggies and beans for those that you have available!