Saturday, September 11, 2010

Tahini Lemon Rice & Beans

Okay, I admit it.  I've been a total slacker.  Lately, I've been letting my house hubby make the dinners.  But as he is now (semi)gainfully employed, I figure it is time for me to start pulling my weight around the house.  Plus the college foozball season is upon us, so if I want to eat in the next 12 weeks, I had better get cooking.

Tonight I made Tahini Lemon Rice & Beans from Lauren Ulm's Vegan Yum Yum (pg 81).  Zack bought the cookbook as an "us" present in celebration of our one year anniversary.  If the other recipes are as good as this one, I'm looking forward to trying the rest.  This dish was quick, healthy and delicious.

I used a short-grain brown rice and a rice cooker.  I'd like to take a moment to express how much I adore my rice cooker.  It is the only way I have ever, EVER, been able to make decent rice.  Without the cooker, the water inevitably evaporates before the rice is cooked or the rice turns to a sticky mush.  This way is pretty much idiot proof.  Just put in the rice and water and flip a switch and you can concentrate on the rest of dinner.  Awesome.   

Sooo while the rice was cooking I whipped up the dressing which was mostly lemon juice, soy sauce, tahini and olive oil.  With that done I sauteed some kale and warmed black beans and shredded carrots.  Then I added the cooked rice to the sauteed veggies and mixed in the dressing.  Viola!

I really enjoyed this dish!  It would make a great dinner for a week night when you're tired and don't feel like anything labor intensive.  As a bonus, we finally discovered a way that Zack enjoys greens.  Now if I can only figure out sweet potatoes...

the sauce prior to whisking
pre-washed/chopped kale cuts down on prep time

sauteed veggies and rice

the final yummy product

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