Rice and Beans

by John Douillard on September 5, 2015 | Leave a Comment

This recipe is modified from The Yoga

Body Diet by Kristen Schultz Dollard and John Douillard, DC.

Ingredients:

Zucchini 1 cup, cubed

Cumin 2 tsp. ground

Mild Chili Powder tsp.

Paprika tsp.

Salt 1 tsp.

Coconut Oil 3 tsp.

Onion cup, chopped

Cauliflower 2 cups, florets

Jicama 1 cup, peeled and cubed

Green pepper pepper, thinly sliced

Celery 1 stalk, thinly sliced

Garlic 2 medium cloves, minced

Mung Beans 2/3 cup, picked through and rinsed

Short Grain Brown Rice 1 1/3 cups, dry

Tomato Paste 1 Tbs.

Snow Peas 1 cup, cut into 1 pieces

White Vinegar 2 Tbs.

Fresh Mint 1 Tbs., minced

Black Pepper tsp, freshly ground

Instructions:
1. Preheat the oven to 350 degrees F. Place the zucchini, cumin, chili
powder, paprika, half the salt and half the oil in a large bowl. Toss to coat
the zucchini.
2. Coat a large baking sheet with cooking spray and spread the zucchini in
an even layer on the baking sheet.
3. Bake for 20-25 minutes.
4. Heat the remaining oil in a large skillet. Add the oinion, cauliflower,
jicama, bell pepper, celery and garlic.

5. Cook 4-5 minutes, until the vegetables begin to soften.

6. Add the beans, rice, water, tomato paste, and remaining salt.
7. Cover and bring to a boil.
8. Reduce the heat to low and cook 35-40 minutes, or until the rice and
beans are almost tender.
9. Add the snow peas and cook 5 more minutes.
10. Add the vinegar, mint and black pepper,
11. Stir in the zucchini and serve immediately.