Tropical Rice Salad

(Makes 4 servings)

Ready to start eating your way across that phytonutrient rainbow? Here’s a great summer salad that’s crazy with antioxidants. What’s more, the rice and beans make it a complete source of protein.

• 3 cups brown rice, cooked
• 15 oz. black beans, low-sodium
• 1 medium orange, chopped
• 1 fresh mango, chopped
• 1 medium tomato, chopped
• 1/2 jalapeño pepper, finely chopped
• 1/2 cup red bell pepper, chopped
• 1/4 cup green onion, chopped
• 6 cups romaine lettuce, chopped
• 2 Tbsp. cider vinegar
• 2 Tbsp. orange juice
• 1 Tbsp. extra virgin olive oil

1. Combine rice, beans, orange, mango, tomato, jalapeño, bell pepper, green onion, and lettuce in a large serving bowl.
2. Add vinegar, orange juice, and salad dressing. Toss gently to blend.
3. Serve immediately.

Tips/modifications:
Canned or homemade beans can be used.
Preparation Time: 15 minutes

Coconut Brown Rice and Beans

• 1 TBSP extra virgin coconut oil
• 1 large yellow onion, chopped into small pieces
• 3 cloves of garlic, finely minced
• 3 cups of cooked brown rice
• 1 (16 ounce) can of adzuki beans, drained and rinsed
• 1 (16 ounce) can of kidney beans, drained and rinsed
• 1 (15 ounce) can of light coconut milk
• 1/2 tsp. dired thyme
• Sea salt and ground pepper to taste

Heat the coconut oil in a large saucepan on medium heat. Saute the onion and garlic until the onion becomes soft and translucent.

Add the rice, drained beans, coconut milk and thyme. Bring the pot to a simmer and cover and cook over low heat until most of the coconut milk has evaporated. It should take about 15-20 minutes and the mixture should be moist, but not watery.

Season with sea salt and pepper.

Quick and Easy Brown Rice Casserole

(makes 4 servings)

Ingredients:

• 2 C cooked brown rice (I used a whole package of 90 second brown rice)
• 3 eggs, beaten
• 1/2 C black beans
• 1/2 C hummus
• 1/2 C chunky salsa
• Half a large green pepper, chopped
• 1 tsp. pepper
• 1 tsp. chili powder
• Sprinkle of salt

Instructions:

Preheat oven to 375.

1) Combine all ingredients in a large bowl. Pour mix into a non-stick or sprayed baking pan/casserole dish.

2) Bake for 25 to 30 minutes, or until egg is firm.

Enjoy!

http://www.fannetasticfood.com/2010/10/28/quick-and-easy-mexican-brown-rice-casserole/