This recipe is liked by 0 person(s). |
Grain and bean salad
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Grain and Bean Salads To GO! I am seriously still consumed with taking care of my Chicken Pox family. The end of this week marks 5 whole continuous weeks of dealing with this. Now we are on the home stretch. My last child, 16 month old Ben, has them this week. He had a 105.3 fever the other night, the highest I have ever seen a fever before. Thank goodness for breast milk, which was his only food for almost 2 days. He was not interested in food or water and I would imagine would have been very dehydrated if it weren't for mama's milk. Now today, he is beginning to get his little Benny spunk back and has been busily playing outside for most of the day. With that spunk comes a little curiosity. Today while I was picking overwintered kale from our garden, Ben and his twin brother, Sam, ran over to help. They picked a few leaves and then decided to go through our newly planted garden and take out all of the little yellow plant name tags. Oh well, Tom and I can recognize the difference between kale and collards or arugula and spinach! The kale I picked, along with a few chives, was for a simple rice and garbanzo bean salad that I made for Tom before he left for a weekend trip to Seattle. Packed in a to-go container, this meal is ideal for lunches away from home. I hesitated posting something like this because it is so simple, but sometimes the simplest things are the best. Interested in more whole grain recipes? Then click here. Rice and Garbanzo Bean Salad with Kale This super nutritious salad is even better on the second day after the kale has been softened from the olive oil and lemon juice! View our quick tutorial on cooking beans if you need a refresher. | |
4 cups | cooked long grain brown rice, (I used Jasmine) |
1 to 2 cups | cooked garbanzo beans |
2 cups | chopped raw kale |
2 large | carrots, diced |
handful | chopped fresh chives |
green onions, alternative | |
handful | fresh basil leaves, chiffonade |
1/4 cup | extra virgin olive oil |
1/2 | lemon, juiced |
Herbamare or sea salt and freshly ground black pepper, to taste Place all ingredients into a large bowl and toss together. Taste and adjust salt and pepper if needed. I made this today with the rice slightly warm, but not too hot. If you do not have precooked rice on hand then cook 1.5 cups of rice with just under 3 cups of water and it will equal about 4 cups cooked. Of course this recipe can easily be made without a recipe which is how I like to cook. Today I decided to measure as I was adding ingredients to the bowl for those of you who like to have more specifics. I hope you enjoy! Please share your favorite grain and bean combinations if you are willing. Thanks! :) You might also like: Dilled Adzuki Bean and Rice Salad Sweet and Spicy Kale Chips Lentil and Kale Dal + a Video! LinkWithin 5 Posted by Ali at 8:36 PM Email This BlogThis! Share to Twitter Share to Facebook | |
Labels, beans, kale, lunch, quick meals, vegan, whole grains |
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.