The past few weeks I've been itching for something new for lunch. First, I tried out a yummy roasted veggie spread. Last week, I tried a delicious black bean and broccoli rice.
This was a perfect lunch topped with a little cheese. Because, hey - when you're eating whole grains, vitamin-packed green veggies, a delicious black legumes, a little protein and lactose is good for me. It's got calcium, right?
I also greatly enjoyed it tucked inside a nice whole wheat tortilla.
If you're looking for a change up -- a little spring cleaning of your lunches -- I invite you to give this dish a try. I modified the recipe to use Minute Brown Rice, and therefore the whole recipe went together in less than 10 minutes.
Broccoli and Black Bean Rice - Adapted from Beloved Green
2 C chicken broth
1 C brown rice {I used minute}
1/8 tsp. thyme
1/2 tsp. seasoned salt
1 C black beans
1 (16oz) bag of frozen broccoli
Begin by cooking the brown rice in the chicken stock. Add in the thyme and a dash of pepper, if you wish.
Meanwhile, steam the frozen broccoli until tender. (If you use regular rice and have a rice cooker with a steamer, steam the broccoli while the rice is cooking!)
Stir the broccoli and black beans together.
When the rice is done, stir this in with the broccoli and beans; sprinkle with seasoned salt.
Mix well.
Serve warm; or chill and serve chilled later.
Enjoy!
Linked to: What's on Your Plate? Ingredient Spotlight, Your Recipe, My Kitchen.
