Featured recipe from Marilu’s table * Spanish rice & rye
If you were around in the 60′s and 70′s, your mom probably made Spanish Rice. Everyone’s mom did. It’s really easy, everything is in one casserole dish, and it’s great for those days when everyone needs to eat at different times. The leftovers are good, too.
So today we have the THM® vegan version – called Spanish Rice & Rye. It’s probably closer to Mexican Rice & Rye, honestly. Whatever you want to call it, be sure to try it. Get your kids a filling meal that’s good for them after they come from the pool, or before they play soccer or baseball.
Serve with something green – a dinner salad, some green beans, or broccoli would be good.
If you want to get a head start on this dish, make the rice & rye when you’ll be home for 45 minutes (maybe during dinner?). When it cools, put it in a freezer weight zipper bag, and freeze it flat. Now it’s ready in a few minutes any time you need it.
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Spanish Rice & Rye
Blue * Serves 6-8
1 recipe rice & rye (below)
1 can black beans, drained
1 can diced tomatoes and green chilies (mild or regular, your choice, try Rotel brand)
1 cup frozen corn
about 1 cup your favorite chunky salsa
Mix in a large casserole dish and bake at 350F for about 40 minutes.
Rice & Rye
from Marilu’s The 30 Day Total Health Makeover
Purple * Serves 4
1 cup brown rice
1 cup rye (the whole grain, not flour or flakes – rye grain is often called rye berries)
4 cups water
Rinse grains under running water in a strainer. Add to pot and cover with the water. Bring to a boil over medium-high heat, then reduce the heat to low and cover, to maintain a simmer. Simmer about 25 minutes, or until the water has been absorbed.
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