Black Beans & Brown Rice
Gluten free meals can be healthy, inexpensive and easy. You don't need a lot of special ingredients. Take last night's meal - a pot of black beans, a pot of brown basmati rice, simmered peppers and onions with a sprinkle of cilantro. This meal is so easy you really don't need a recipe.
Beans are nutritionally amazing - protein, fiber, antioxidants and minerals. If you sort and soak a bag of dried beans the night before they can just simmer on the stove during the day without any extra care. I added a clove of garlic, a spoonful of cumin and pepper in the morning and salt just before serving. If you're really short on time you can always open a can of beans but they may not be as easy to digest.
The brown rice took less than five minutes to prepare and cooked the last hour of the bean's cooking time.
Thirty minutes before dinner I chopped one large sweet onion, two large organic red bell peppers, and minced a clove of garlic. Because our dinner guest doesn't use oil I just simmered them in a bit of water instead of oil this time. Salt, pepper and a dash of oregano is all it needed. Peppers are a stage 2 item on the Feingold program so if you're new to it just omit them.
I love to garnish all kinds of meals with cilantro. Not only does it add a fresh kick to Mexican, Asian and Indian cooking it's a natural detoxifier, is great for digestion and is reported to be a good source of iron and magnesium.
As is this is a quick vegan meal. You could add shredded cheese, avocado, hot sauce - anything you like. Dress it up for company, keep it simple for weekdays.
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