Welcome to the Scharrer family's real life story! Most of our story is written for, and about, our four kids and the spice they add to our lives. It's our story of happiness, craziness, and sometimes ridiculousness. We've journaled through childbirth, the terrible two's, private school (and our public school experience), an autism diagnosis, medical school, residency, and long-term mission work in Africa.

Now we're following a new adventure, which involves a 45 foot motorcoach, homeschool, and as many ski slopes as we can go down in one year.

For posts from while we were living in Zimbabwe and updates about our future plans in Zimbabwe, please see our mission blog...

www.ourzimbabwejourney.blogspot.com.





20 February 2010

Brown Rice and Black Bean Salad

Tonight for dinner I made a great salad!  I really think this would be something that my mom and my mom-in-law would like, and maybe some of you!  Maida and Skogen couldn't get enough of it, which is awesome, because I feel like it's some-what healthy.

Brown Rice and Black Bean Salad

Ingredients

  • 1 1/2 cups uncooked brown rice
  • 3 cups water
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt

  • 1 (14.5 ounce) can collard greens, drained (I just tore up lettuce from a head of lettuce!)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can green peas, rinsed and drained
  • 1 (15.25 ounce) can corn kernels, drained
  • 1 (4 ounce) can chopped green chilies
  • 1 (4 ounce) can sliced black olives (I didn't have any of these.)
  • 1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped (I have no idea what Italian-style tomatoes are, I just used a can of diced tomatoes.)
  • salt and freshly ground black pepper to taste (Erik added hot sauce!)

Directions

  1. Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. (I used instant rice, so I used these ingredients, but followed the directions on the box to boil for five minutes and let set for five minutes.  There was extra water at the end, so I drained the rice before putting it into a different bowl.) Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
  2. Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.

Nutritional Information

Amount Per Serving  Calories: 87 | Total Fat: 1.7g | Cholesterol: 0mg


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We write to taste life twice, once in the moment and in retrospection.”
~Anais Nin