Although I love huevos rancheros — a layering of black beans, salsa and eggs on a corn tortilla — I have to admit it had never occurred to me to eat rice and beans for breakfast. However, I found this simple recipe on the Cook for Good website and, suddenly, adding that complete protein combo to my morning makes complete sense to me. Looking back at the blogs from last year, one of the challenges of the SNAP Challenge seemed to be maintaining enough energy to get through the day in good spirits.
At 16.8 grams of protein, I’m thinking this dish will not only stick to my ribs, but also keep me in fine fettle throughout the morning. It’s also inexpensive. Check back in a week: I’ll let you know if it’s working!
Linda Watson’s Ready Up Rice and Lentils
From Linda Watson’s Cook for Good website
(Makes four 2-cup servings)
1 cup long grain brown rice, preferably basmati
1 cup French or green lentils
1/2 tsp salt
4 cups water
2 carrots
maple syrup or tahini, optional
1. Pick through lentils, removing any small stones, twigs, or anything that is not a lentil. Rinse well and put in a rice cooker or medium pot. Rinse rice well and add to the pot. Add water and salt.
2. Cut carrots lengthwise into quarters and then across into 1/4-inch pieces. Add to lentil mixture.
3. Cook according to rice-cooker directions on brown-rice setting. If using a pot, cover, bring to a boil over high heat, then reduce heat to low, simmer for about 45 minutes, then turn off heat and let pot rest undisturbed for 10 more minutes.
4. To serve, stir and then enjoy hot or at room temperature. Reheats well using a microwave and a microwave-safe dish. Keeps for four days in the refrigerator or frozen for up to a year.
