Friday, April 11, 2008

Rice and Beans with Avocado

A quick and easy weeknight supper that combines protein, grains, heart-healthy fats from the avocado, and lots of great taste.

Place half a cup of long-grain brown rice and one cup water in a saucepan. Bring to a boil, then reduce heat, cover, and cook until the liquid is absorbed (about twenty minutes). Add 3/4 cup of canned black beans (drained and rinsed) and cook another five minutes.

In a bowl, combine 1 cup sliced cherry or grape tomatoes, 1/3 cup diced avocado, 3 tablespoons green onion, 3 tablespoons shredded "cheddar" cheese (see my post for 'Orecchiette and Arugula with Creamy 'Ricotta' Sauce' for a more detailed account on vegan cheese), a dash of salt, a dash of pepper, and a teaspoon and a half of chopped ripe (black) olives.

Add the rice mixture and stir gently to combine. The yield for this recipe is three, one-cup servings of 220 calories each.

rice $1.00
avocado $1.99
green onions $0.99
"cheddar" cheese $3.39
olives $1.80

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance