Gluten-Free/Vegan/Momma's Blog

Dilled Kidney Beans and Brown Rice with side of Green Beans | September 24, 2009

Another Gluten-Free, Vegan, Kid-Friendly meal that will fill your families tummy and save you lots at the grocery store!  Yea for bargain meals!

I made this recipe last Sunday night for my family and it was surprisingly good!  My husband was super skeptical coming to the table and wasn’t sure about the ‘combination’ of ingredients but they all went very well together.  The best part is that this is a super fast and easy recipe that can be a good last minute dinner if you have run out of time.  The brown rice can be made far in advance and everything else just takes a few minutes.  I also made a Green Bean and Sesame Salad recipe to go with the meal (gotta get your vegetables in) but it was terrible, so I won’t share that really bad recipe.  To the credit of the recipe it called for rice miso which I wasn’t able to add because it is not gluten-free (or I couldn’t find a gluten-free version) so I had to try to substitute and I think it went badly.  Steamed Green beans next to the Brown Rice and Kidney Beans would be delicious and will fix the need for a green something at the table.

Last night, Wednesday night, I served this as left overs but added an extra can of black beans so that it was very heavy on the beans.  I really like it when there are more beans rather than less so that is another option.  The black beans with the kidney beans also looks really good together.  We ate a green salad next to it last night to get in the veggies.

Dinner 9/20/2009:

Dilled Kidney Beans and Brown Rice

Salad:

• 2 cups cooked Brown Rice
• 1 1/2 cups kidney Beans
• 1/2 cup red onion, chopped

Dressing:

• 3 tablespoons extra virgin olive oil
• 3 tablespoons brown rice vinegar (I used regular rice vinegar)
• 1 tablespoon umeboshi plum vinegar (or red wine vinegar and 1.4 tsp salt) (I used red wine vinegar)
• 2 tablespoons fresh dill (or 2 tsp. dried)

Directions:

1.) Mix oil, vinegar and dill with whisk or shake in small jar

2.) Pour dressing over rice, beans and onion, toss gently.

If  possible, let sit an hour or tow as flavors mellows with time.

• Preparation time: 10 minutes if rice si already cooked
• Yields: 4 Servings
• Fiber per serving: 8 grams.

From Feeding the Whole Family, by Cynthia Lair.  Moon Smile Press, Seattle, WA.