Tuesday, January 3, 2012

Red Beans and Rice

The combination of beans and brown rice offers complete protein and is loaded with fiber.  The original recipe called for sticky rice but we opted for a healthier brown rice. We also added Field Roast which is not necessary, but we wanted to add a bit more texture and create a heartier dish.

Red Beans and Rice
(Adapted from A Year in a Vegetarian Kitchen CB)

2            tablespoons olive oil
3            Tofurky kielbasa or Field Roast  (big dices)
1            medium onion (diced)
1            medium carrot  (diced)
1            medium celery stalk, (diced)
4            medium garlic cloves
½            teaspoon oregano
               Hot Chili Sauce to taste
1/2-1      cup vegetable broth
2            15-oz. cans red kidney beans, rinsed and drained
1            15-oz. can diced tomatoes

Dice Tofurky/Field Roast sausages and fry in olive oil.  When crisp, remove and set aside.

Add a bit more olive oil to pan and add onion, carrot and celery stalk.  Cook approximately 8-10 minutes.  Add the garlic, oregano and hot sauce, cook about 1-2 minutes.

Add the broth ,tomatoes and beans, bring to a boil.  Reduce the heat and simmer for about 15 minutes.   Serve over rice.  

No comments:

Post a Comment