Recipe - Black Beans And Brown Rice Wmild Salsa

RICE
1 cup Brown rice; uncooked
1 One half cup Water (or as directed on
rice package)
1 pn Salt; if desired

BEANS
1 cn (15oz) black beans (cooked)
1 ds (up to)
1/8 teaspoon Black pepper
1/8 (up to)
One fourth teaspoon Ground oregano
1/8 (up to)
One fourth teaspoon Ground cumin
1 ounce Lowfat mozzarella cheese;
grated

SALSA
1 lg or
2 small Ripe tomatoes; chopped
1 Green onion; minced
2 (up to)
4 Sprigs fresh cilantro

(My own recipe, although not particularly innovative) Makes 2 lunchsized
servings, approx 400450 calories each

Game plan: Start rice. While rice is cooking, prepare beans and salsa.
Store for later, or assemble dish and eat. Detailed instructions:

Cook rice as directed on package. If no directions, rinse rice
thoroughly, place in small pan with water and salt (optional). Heat on high
until boiling, then reduce heat to simmer, cover, and cook for 40 minutes.
Turn heat off, let rice sit for 5 minutes, remove cover and fluff with a
fork.

Empty black beans into microwaveable bowl. Stir in spices (start with the
smaller amounts, then increase to taste). Bring beans to simmer in
microwave. While rice cooks, let sit to blend flavors.

Wash and chop tomatoes, mince onion. Wash cilantro, strip leaves off,
tear/crush the leaves and add them to the tomato and onion. Mix. While
rice cooks, let sit to blend flavors.

Grate cheese.

(At this point, everything may be placed in the refrigerator for later
reheating, if desired.)

Divide rice in half, and spread each half onto a mediumsized plate.
Divide beans in half, and spread each half over the rice. If rice and
beans are cold (e.g., were in the 'fridge), heat in microwave before adding
cheese. Sprinkle half of the grated cheese over each plate, return plate to
microwave briefly (1520 seconds) to melt the cheese.

Top with salsa immediately before eating.

WARDK@CSE.OGI.EDU (KAREN WARD)

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