Rice is a staple food of over half the world's population, and beans are one of the longest cultivated plants. Both contain lots of carbohydrates for energy. Then we added tahini, excellent source of calcium and manganese.
Serves 4
It can be made ahead of time
and refrigerated up to 3 days.
1 can 14-ounce (400 g) each organic: chickpeas*, red kidney beans, and black beans, drained and rinsed
1/4 cup (150 g) each chopped: parsley and red onion
2 organic stalks of celery, finely chopped
3 Tbs. (45 ml) organic lemon juice, plus wedges for garnish
1/4 cup (60 ml) olive oil
3 cups (600 g) cooked short-grain organic brown rice
1/4 head of organic red cabbage, cut into thin slices
2 organic avocados, cut into wedges
1 roasted organic red bell pepper, chopped
1 small organic cucumber, cut into rounds
2 cups (400 g) watercress, stems removed
tahini sauce*
1. In a bowl, combine: chickpeas, beans, parsley, onion, celery, lemon juice, and oil.
2. Serving a bowl:
- 3/4 cup (150 g) cooked rice
- 3/4 cup (150 g) beans
3. Add some cabbage, avocados, roasted pepper, cucumber, and cress.
4. Drizzle with oil and squeeze a lemon wedge over it.
5. Drizzle with tahini sauce.
* Tahini Sauce
makes 1/2 cup (100 g)
Can be stored in an airtight container
in the refrigerator up to 3 days.
1/4 cup (50 g) tahini
2 Tbs. (30 ml) organic lemon juice
1 clove of garlic
1. Combine tahini, lemon juice, and 2-3 Tbs. (30-45 ml) water.
2. Mix to a smooth, honey consistency.
3. Add grated garlic
*chickpeas also called: garbanzo (beans), Egyptian peas, and Bengal gram,
