Today I have a very simple grain and bean salad recipe for you. Something you can easily whip up if you have leftover grains and beans. My children love this salad. Today I made it for Tom and packed it up for him to take on a two day trip to Seattle.
If you have been following my last few posts, you'll know that I have been totally consumed taking care of all four of my children whom have had the chicken pox. Luckily now they will have lifetime immunity! The end of this week marks 5 whole continuous weeks of dealing with this. Now we are on the home stretch. My last child, 16 month old Ben, has them this week. He had a 105.3 fever the other night, the highest I have ever seen a fever before.
Thank goodness for breast milk, which was his only food for almost 2 days. He was not interested in food or water and I would imagine would have been very dehydrated if it weren't for mama's milk. Now today, he is beginning to get his little Benny spunk back and has been busily playing outside for most of the day.
With that spunk comes a little curiosity. Today while I was picking overwintered kale from our garden, Ben and his twin brother, Sam, ran over to help. They picked a few leaves and then decided to go through our newly planted garden and take out all of the little yellow plant name tags. Oh well, Tom and I can recognize the difference between kale and collards or arugula and spinach!
The kale that I picked, along with a few chives, was for a simple rice and garbanzo bean salad that I made for Tom before he left for a weekend trip to Seattle. Packed in a to-go container, this meal is ideal for lunches away from home.
I hesitated posting something like this because it is so simple, but sometimes the simplest things are the best. Interested in more whole grain recipes? Then click here.
Rice and Garbanzo Bean Salad with Kale
This super nutritious salad is even better on the second day after the kale has been softened from the olive oil and lemon juice! View my quick tutorial on cooking beans if you need a refresher.
4 cups cooked long grain brown rice (I used Jasmine)
1 to 2 cups cooked garbanzo beans
2 cups chopped raw kale
2 large carrots, diced
handful of chopped fresh chives or green onions
handful of fresh basil leaves, chiffonade
1/4 cup extra virgin olive oil
1/2 lemon, juiced
Herbamare or sea salt and freshly ground black pepper, to taste
Place all ingredients into a large bowl and toss together. Taste and adjust salt and pepper if needed. I made this today with the rice slightly warm, but not too hot.
If you do not have precooked rice on hand then cook 1.5 cups of rice with just under 3 cups of water and it will equal about 4 cups cooked.
Of course this recipe can easily be made without a recipe which is how I like to cook. Today I decided to measure as I was adding ingredients to the bowl for those of you who like to have more specifics.
I hope you enjoy! Please share your favorite grain and bean combinations if you are willing. Thanks! :)
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Thursday, April 23, 2009
Grain and Bean Salads To GO!
Posted by Ali Segersten at 4/23/2009 08:36:00 PM
About the Author
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!