Tuesday, May 03, 2011

Everything, And Then Some

Another interesting meatless dinner cobbled together with what I had on hand.

1 tin pinto beans, rinsed and drained
3 cups pea shoots (from my garden, dudes!)
6 scallion (as above, dudes!)
6 carrots
1 tin of corn
3 cloves garlic
1 tablespoon preserved lemon peel
2 green bell peppers
Handful of chopped parsley
Dried thyme
1 bay leaf
1 heaping tablespoon sweet paprika
Olive oil for cooking (a couple tablespoons should do)

I served the vegetables over "seasoned" rice. That sounds exotic, but it isn't.

1 veggie broth cube
1 tablespoon dried onion flakes
1/2 teaspoon dried garlic flakes
1 3/4 cup water
1 cup white rice

Rinse the rice until the water runs clear. Drain. Boil the cube, onion, and garlic together. Add rice. Stir. Cover, reduce to simmer. Cook 15 minutes. Remove from heat. Let stand 5 minutes, then fluff with a fork.

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