Red beans and rice with steamed greens and salsa

You may have observed that all my food ends up as a “bowl.” It’s not that I never do anything more elaborate; weeknights just don’t lend themselves to it, in my experience. It’s enough to throw things in a pot/pan/oven and give it a little sauce to pull it together. That’s more than a lot of people bother with, I think. It’s just not terribly photogenic.

The red beans and rice started with minced onion, red bell pepper, and yellow bell pepper, then a little red pepper flakes and oregano. Added three cups of water and one and a half cups of germinated brown rice, cooked it down a while. Added some hot sauce, coriander, and a can of kidney beans. Cooked until the water was absorbed; seasoned with a pinch of salt.

Steamed greens…self explanatory. Collard greens and a little purple cabbage, chopped and thrown in a steamer basket. Because I gotta.

Salsa is also fairly basic. The following ingredients entered a small plastic container with a screw-top lid, suitable for shake-mixing:

  • One big fat heirloom tomato, diced small
  • One dark green jalapeno, minced
  • One clove of garlic, microplaned
  • A few cilantro sprigs, roughly chopped
  • One long green onion, green and white parts chopped
  • Juice of half a lime

I just wish I had an avocado. This cries out for avocado.

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