This takes a little longer than most FS recipes...but after 4 days of little cooking, I was ready for something new!
-1 Cup Brown Rice
-2 Cups Water
-1 Can of Beans (Kidney Beans or Black Beans)
-Teaspoon of your seasoning of choice (I use your average Lowrys Seasoning Salt)
1.)Boil rice and water (or prepare according to package)
2.)AFTER it boils, add beans and stir.
3.)Keep covered, then simmer for 20 minutes. Don't remove the lid
This part is actually pretty tasty alone. But then you can move to the next part -
-1/2 head of cabbage
-2 medium carrots
-1 vegetable bouillon cube
-1 cup water
-1 tsp garlic, finely chopped
-1 whole, medium sized onion, diced
1.)Peel and slice carrots thinly
2.)Cut the half cabbage head in half. Slice thin,about 1/3 in to 1/2 an inch.
.)In a large pot, add a bit of olive oil (or pam, or whatever you're using). When the oil is heated, heat the garlic andthe onion.
4.) Once the onion and garlic are hot, raise the heat abit, and add the 1 cup of water and the boullion.
Wait until the boullion is completely dissolved before going on to the next step.
5.) Make sure that there is enough water (just enough, not too much) to cover the bottom of the pot. If the water boils too much add just a little bit more water. 6.)Now add the sliced cabbage and the carrots. Sprinkle in some of the salt and a bit of your seasonings.
7.)Turn heat to low. Cover pot, and let simmer for 2 minutes.
8.)Uncover and stir well. Re-cover. Repeat every 2-3 minutes until cabbageis tender but has a crunch to it. You want to steam the cabbage, not boil ituntil it's mushy. This should take about 10 minutes or so. Watch the liquid at the bottom. If all is absorbed add another 3 or 4 Tbsp.
9)Once the cabbage is to the desired texture, add a dash seasoning, and mix well.
Eat with your beans and rice for a savory meal!
Not your average Rice & Beans (P1)
