When Lisa and I first stepped into a kitchen together, I remember her saying something to the effect of being nervous meeting and cooking for someone who knew her way around the kitchen. But I wasn't worried and was happy to share her space with her. Lisa certainly can stand up for herself in a kitchen. She taught me so much--especially about gluten-free and vegan cooking. I am a better cook for spending time in her kitchen with her. I hope she realizes how valuable that weekend was for me. I hope you as readers learn to appreciate this fabulous time-saving technique for cooking a simple beans-and-rice meal that goes great under salad ingredients for a tortilla-less taco salad.
My source of these recipes was Lisa Hardinge, but her source was Constance Corbett. The sign of a successful idea is when it gets passed around. I thank them both.
Baked Brown Rice
- 2 cups brown rice (Basmati rice is the best)
- 5 cups water
- 2 teaspoons salt
Place all ingredients in a glass baking dish, stir, and cover with foil or glass top.
Bake at 350 degrees for 1 hour.
This recipe works great on time bake. You can easily cut the recipe in half or double it depending on how many you are serving. Same baking time regardless.
Slow Cooker Beans
- 1 pound dried beans, (black or pinto)
- 1 teaspoon salt
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 6 cups hot water
- 1 3- 6 in. strip kombu seaweed
Place all ingredients in a slow cooker, stir, and cook on high for 4 hours or on low for 8 hours. No pre-soaking needed!
2 Comments
This sounds great and easy to
Submitted by Jill, The Veggi... (not verified) on
This sounds great and easy to do but as summer heats up, having the oven on for an hour doesn't sound cool. If you have a pressure coooker you can make the rice in 22 minutes on the heat, and then the presoaked beans in just 5 to 7 minutes at pressure. Your kitchen will stay cooler and you'll have great food fast. Just a thought.
I love my pressure cooker and use it all the time. I'd like everyone who's eating good and healthy food to see how it can work for them.
Thanks for the post.
Jill, you're correct. Perhaps
Submitted by Amanda on
Jill, you're correct. Perhaps early summer wasn't the best time to post this recipe. However, it worked well in Spokane early last month where I was still wearing my parka (Florida girl!) and when we wouldn't be in the house during the cook time. I'll save Lisa's recipe for winter and investigate a pressure cooker. Thanks for the idea.