Oven-baked Brown Rice and Crockpot Black Beans by Lisa Hardinge

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!

Would you like to know what we're eating next?