Monday, January 11, 2010

Nutty rice and pinto beans

For the eleventh day of the cleanse, I started with a fruit smoothie for breakfast and had the winter yam stew from last night's supper for lunch. For supper, I started with a red leaf lettuce and dandelion greens salad and then had nutty rice and pinto beans.
Here is the recipe for the nutty rice (see top picture to the left):
1 cup long grain brown rice, 2 cups water, 1/2 cup almonds (preferably raw and unsalted), 1/2 cup parsley, chopped, 1 clove garlic, minced, 1 1/2 tbsp lemon juice, freshly squeezed, 1 1/2 tbsp olive oil, 1/8 tsp sea salt (or salt to taste)

Combine rice and water in pot, bring to boil, reduce to simmer for 40 minutes. While rice is cooking, combine almonds, parsley, garlic, lemon juice, olive oil, and sea salt in a food processor and blend to a chunky consistency. Once rice is finished cooking, remove from heat and mix in almond mixture.

While the rice was cooking, I also cooked pinto beans (which were soaked in a pot in the morning, then drained and rinsed, then the pot was filled with fresh water, brought to boil, reduced to slightly lower heat for 50 minutes, then drained and rinsed) and made a simple stir fry with onions, garlic, portobello mushrooms, shitake mushrooms, zucchini, carrots, green beans, snow peas, and black kale. Once all the food was prepared, it was dished up and seasoned with flax oil and sea salt (see bottom picture to the left) - another yummy and satisfying meal!

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