This is a flexible recipe that I frequently rely on when I want an easy, nourishing main dish. I vary the combinations each time I make it. See the cooking notes for specifics on cooking grains in this chapter, and pages 110 to 111 for cooking beans, if you choose to use dried beans.
Recipe information
Yield
4 to 6 servings
Ingredients
4 cups cooked grain of your choice (quinoa, bulgur, rice, couscous, or other)
2 to 2 1/2 cups cooked or canned beans of your choice (pinto, black, or pink beans, black-eyed peas, chickpeas, or other; 3/4 to 1 cup raw or one 16- to 20-ounce can, drained and rinsed)
1 cup prepared salsa, or to taste
2 scallions, minced
Salt and freshly ground pepper to taste
1/4 cup chopped fresh parsley or cilantro, optional
Preparation
Step 1
Combine all of the ingredients except the optional parsley in a large saucepan and heat slowly until heated through.
Step 2
Stir in the optional parsley, and serve.
Menu
Step 3
Salsa Grain-and-Bean Pilaf (this page)
Step 4
Baked or microwaved sweet potatoes
Step 5
Creamy Coleslaw (page 35)
Step 6
or
Step 7
Simple tossed salad
nutrition information
Step 8
Calories: 307
Step 9
Total Fat: 0g
Step 10
Protein: 10g
Step 11
Carbohydrate: 64g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 468mg
