Friday, October 06, 2006

a breakfast homage to Chelsea

My friend Chelsea has been raving about having beans and rice for breakfast, and today, I decided to give it a go:
example
(Or should I say, last night I gave it a go, and then microwaved a bowlful this morning.)

Easy, healthy, tasty, filling, and cheap as dirt. What's not to like?

My beans and rice:

1. Bring a large pot of salted water to a boil. Add 1 cup of long grain brown rice, stir, and return the rice to a boil. Continue boiling the grain, as you would pasta, for about 25 minutes, or until the rice is tender but not mushy. Drain and rinse under cold water. (Trust me on this one -- it's a Mark Bittman technique that works like a charm -- no more gummy rice! I don't think I need a rice cooker after all!)
2. Dump the rice into a bowl or container and add 1 cup cooked black beans, drained and rinsed, 4 dashes Tobasco sauce, 2 dashes ground cumin, a splash each of red wine vinegar and extra virgin olive oil, and a bit more salt (taste first and only add more salt if you think it needs it.) Cover and chill. Reheat as needed.

I may have to make this one again and write down exact measurements for that little cookbook I'm STILL working on . . . !

3 comments:

Michelle said...

25 mins? really?! i can't get brown rice to cook in less than 40. interesting cooking method, i should try this. is it the method that makes it cook faster?

Catherine said...

Michelle, yeah, it's the constant boiling that makes it cook so fast. I was so excited to try the method when I first read about it -- and it works like a charm! Perfectly cooked rice every time, in a lot less time. (I have a tendency to make either a gummy mess or little skinny rocks with the traditional simmering method.)

Vicki said...

perfect rice in a jiffy - thanks for the tip, catherine. and i'm with you on the pie -- mmm, good. the pear + apple combo sounds really delicious.