Brown Rice and Black Bean Salad

This post is titled brown rice and  black bean salad because that's what I made last night, but you can use any whole grain that you have on hand.  I've used quinoa, barley, and spelt in place of rice and all are fabulous.  We all know that whole grains are essential to a healthy lifestyle but lots of people find it hard to incorporate them into their daily meals.   My biggest dilemma is not incorporating them into my family's diet, but finding new and tasty ways to use them.

 Like I've said before, our family eats a lot of Mexican food, and I always find myself struggling with what to serve alongside our favorite Mexican dishes- besides Spanish brown rice, which I've done a million times.  This brown rice and black bean salad is nutritionally complete and substantial enough to eat on it's own, or wonderful as an accompaniment to enchiladas, tacos, or any other Mexican dish.  With protein, fiber, and antioxidants to spare, it is not only palate pleasing, it really is a nutritional powerhouse.  This salad is chock full of colorful, fresh veggies and lots of vibrant flavors.  I toss it with my cilantro lime vinaigrette and it's so delectable I found myself eating a huge bowl for lunch the next day!

We're all trying to eat healthier and want things that are easy to prepare.  This dish satisfies both of those needs.  It couldn't be easier to assemble and it will leave you satiated without weighing you down.  A perfect dish for vegetarians and carnivores alike!  Ideal for these steamy summer nights, this dish is served cold, which means you can prepare it in advance.  In fact it tastes better if it sits for a couple hours to allow the flavors to marry together. 

Brown Rice and Black Bean Salad

2 C chicken broth

1 C brown rice  ( I used Brown Basmati, but any whole grain will work- just cook according to package)

2 15 oz cans black beans, drained  and rinsed

1 red bell pepper, diced

1 green bell pepper, diced

1 c red onion, diced  (also good with green onions)

1/3 c chopped cilantro

1 jalapeno, seeded and minced

1 garlic clove, minced

2 teaspoons ground cumin

1 teaspoon chili powder

1/4 t cayenne pepper
salt and pepper

1/3 c Cilantro Lime Vinaigrette

Bring chicken broth to boil in large saucepan. Add rice. Bring to boil. Reduce heat to low, cover and simmer until liquid is absorbed, about 40 minutes.

Transfer rice to large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, jalapeno, garlic, cumin, chili powder, and cayenne. Season salad to taste with salt and pepper.  Pour vinaigrette dressing over salad and toss to combine.  Salad can be made up to 1 day ahead, cover and refrigerate until ready to serve.

Stuffed Peppers

I suppose I should start off by explaining why it has been forever and a day since my last post.  Right around Christmas we learned we are expecting baby number two (Yay!!) and this pregnancy has already proven to be nothing like my first.  When I was pregnant with Jayden, I never got sick, I had an abundance of energy, and truly felt great for the majority of my pregnancy.  Fast forward three years, and nothing is the same.  Morning, afternoon, evening sickness, and the worst fatigue I've ever experienced.  Hubby says it's because I'm older now, isn't that sweet??  This coupled with an extra hectic month and you have the reason for my long hiatus.

It's only fitting that my first post in a long while is stuffed peppers, because that is what I feel like these days- a stuffed pepper.  Oh, didn't I mention that aside from being a more physically exhausting pregnancy, my second one also has me looking like I'm carrying quadruplets?  Oh ya, I got it all this time.  A few weeks ago, as I was approaching the 11 week mark, my wonderful hubby who always knows how to say the most comforting things, looked at me and said, " wow, you look like you did when you were 6 months pregnant with Jayden and you're only 3 months."  Thanks a lot babe, thanks a lot.  I guess he forgot how volatile a sickly pregnant woman can be- he was quickly reminded after that comment.

The other fun part of this pregnancy that I didn't get to experience with the first pregnancy is the aversions and cravings for certain foods.  My first time around, I never had those weird pregnancy cravings, nor did any food turn me off.  This time however, I am finding it harder to eat the way I know I should be.  Even my smoothies in the morning have a strange taste to them.  That being said, it has been a struggle to plan out our daily meals and I know hubby is getting sick of having Mexican food every night.  I have had to force myself to eat salad, which is usually my daily staple.  Food just tastes different to me right now.  Things I usually love I find unappetizing.  And the things that sound good are the foods I know I shouldn't be eating, ones I haven't had in years, like french fries. 

Luckily, there are times when healthy food actually sounds like something I can eat (and keep down!) and last night happened to be one of those nights.  These stuffed peppers are great because they have all the components of a healthful, nutritious meal; lean protein, whole grains, and veggies- all stuffed into one neat little package.  They are quick and easy to prepare, which has always been essential for me but is now critically important as my energy levels are at all time lows, especially by the time dinner comes around.  Traditionally, most stuffed pepper recipes call for ground beef or pork and white rice.  I use lean ground turkey and brown rice in mine to maximize the nutritional value.  These are delectable whether you're 3 months pregnant going on 8, or not...

Stuffed Peppers

6 green bell peppers, tops cut off and seeds removed
2 T vegetable oil
1 c finely chopped yellow onion
1/2 c finely chopped bell peppers  ( I used red and yellow)
1 lb ground turkey
1 T minced garlic
1/4 c chopped flat leaf parsley
1/2 t red pepper flakes  ( more or less depending on how spicy you like it, I used 2 t)
2 t salt
1 t pepper
2 c cooked brown rice  ( I use Trader Joe's Organic Microwavable Brown Rice)
8 oz tomato sauce
1/3 c grated parmesan
1/4 c grated mozzarella
water

Preheat oven to 350.

Bring a large pot of water to a boil.  Parboil the peppers until tender, about 2-3 minutes.  Remove with a spider or slotted spoon and drain upside down on paper towels.

In a large saute pan heat oil over medium high heat.  Add onions and chopped bell peppers and cook until soft, about 4 minutes.  Add turkey, garlic, parsley, red pepper flakes, salt, and pepper.  Cook until meat is browned, breaking up lumps with a wooden spoon or spatula, about 8 minutes.  Add the cooked rice, tomato sauce, and parmesan and stir.  Remove from heat and adjust the seasoning to your taste.  ( I always end up adding more salt and pepper).

Pour enough water into a baking dish to just cover the bottom about 1/8" deep.  Stuff the bell peppers with the meat mixture and place in baking dish.  Bake 20 -25 minutes and remove from oven.  Top with mozzarella cheese.  Put back in oven for 5-10 minutes until cheese is melted.

Remove from oven and let rest 10 minutes before serving.  Serve as is or with your favorite hot sauce.


*Note:
I sometimes use fire roasted tomatoes in place of the tomato sauce.  They lend a smoky flavor and a chunkier texture to the filling which I love.  Experiment using both and find your favorite!