Brown Rice with Chick Peas and Wheat Berries
1 cup brown rice (organic short grain)
1 cup dried chick peas (organic)
1 cup wheat berries (organic)
5 cups of water
1 tsp of sea salt
Place the grains, chick peas, water, and salt in the pressure cooker. (I like the Aeternum) On medium heat bring the pressure cooker up to pressure, just until the steam starts coming out of the valve, then turn the heat down as low as possible. Cook for 45 minutes. This is the most nutritious way to prepare brown rice, and the addition of the chick peas and wheat berries makes for a great base for some very quick, easy and healthful meals.
Roasted root vegetables
1 yellow turnip
1/2 bag baby organic carrots
1/2 buttercup squash
1/2 sweet white onion (large)
Peel turnip, cut in half and slice each half into 1/2 pieces. Then cut each slice into a 1/2 inch dice:
1 bunch of organic beets (with greens attached)
2-3 cloves of garlic
Salt and pepper
Cut greens off the top of the beets leaving one inch of the stem attached to the beet. Peel any rough spots off the outside of the beet and then cut in half, diagonally, and cut each half in half again. Place beets in a roasting pan with olive oil, salt and pepper. Turn to coat the beets. Place in the 375 degree oven to roast.
Wash the beet greens and then slice the greens and stems into 1 inch pieces:
Transfer the cooked grains to a bowl and add the following:
1 tsp tamari
1 tsp of mirin
Toss gently to mix. Place a portion of grains on a plate, add the roasted root vegetables, and then top with some beets and greens. Enjoy!
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