Thursday
Rice and beans with avocados (recipe in the comments)
Cabbage salad
Hot tea
Chocolate ice cream
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So it was close to 90 today, humid, with the constant threat of thunder storms that never really appeared. In other words, today it was Summer with a capital S. This sort of weather is unusual for Michigan for early June, but nonetheless, we're running with it and having one of our summeriest dinners. This is great because there's minimal cooking (and we tried it with frozen brown rice, so there's even less cooking!), lots of fresh flavors, and it's a great way to serve brown rice to the brown rice wary folk in your life. The new version with microwave rice worked really well, so either way approved by our family!
Prep Notes
Difficulty: Easy
Chopping: Onion, cherry tomatoes, avocado, cabbage
Time: 45 minutes (though most of that is unattended while the rice cooks)
Make ahead: This saves very well, though we don't re-heat, but eat it cold to preserve the raw veggie flavors.
Reaction
J: "Summer, summer, summer!"
M: "Summery, but filling."
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Rice and Beans with Avocados – M & J (inspired by Cooking Light)
Serves 3
1 cup long grain brown rice
2 cups water
1 can black beans, drained and rinsed
½ cup onion, finely chopped
1 pint (2 cups) cherry tomatoes, halved
1 medium avocado, peeled, seeded, and diced
¾ cup cheddar shreds (no more)
1 2-oz can chopped black olives
2-3 T lime juice
½ t salt
½ t pepper
Combine rice and water in a medium saucepan and bring to a boil. Cover, reduce heat, and simmer for 35 minutes. Stir in black beans and onion. Cook an additional 10 minutes (still covered) or until rice is done.
Place rice mixture in a large serving bowl. Add remaining ingredients, tossing gently to combine. Taste for salt and lime.
OR
1 pouch frozen brown rice
1 can black beans, drained and rinsed
½ cup onion, finely chopped
1 pint (2 cups) cherry tomatoes, halved
1 medium avocado, peeled, seeded, and diced
¾ cup cheddar shreds (no more)
1 2-oz can chopped black olives
2-3 T lime juice
½ t salt
½ t pepper
Microwave rice according to package directions. Heat a medium skillet sprayed with cooking spray over medium-high heat. Add the onions and sauté until just beginning to brown. Add beans and heat through.
Place rice and onion bean mixture in a large serving bowl. Add remaining ingredients, tossing gently to combine. Taste for salt and lime.
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