Prep: 15-30 minutes Cook: 15-45 minutes
By The Blossoming Lotus, Portland, OR
- 1 1/2 cups uncooked brown rice
- 4 cups water
- 1 1/2 cups uncooked quinoa
- 3 cups water
- 2 cups steamed corn
- 4 cups assorted chopped vegetables
- 1 1/2 cups cooked beans
- salsa or enchilada sauce (see hints below)
Place the rice and water into a saucepan and bring to a boil. Reduce heat, cover and simmer for about 45 minutes until tender. OR Rinse the quinoa well and place in a pot with the water. Bring to a boil, reduce heat, cover and simmer for about 15 minutes until all liquid is absorbed.
Steam the vegetables just until tender. Remove from heat and place in a bowl.
To serve, place a scoop or two of the rice in a medium bowl (or on a plate). Layer some of the vegetables over the rice, followed by the cooked beans of your choice. Top it all off with a couple tablespoons of sauce of your choice.
Hints: This can be made with any variety of brown rice. Or use instant brown rice or frozen brown rice to save some time. Chop the vegetables into similar sized pieces so they steam in about the same length of time. Try broccoli, carrots, snow peas, snap peas, broccolini, asparagus, and don't forget the kale. Top this with a couple of tablespoons of sauce, such as a fresh salsa or enchilada sauce.