Whole-Grain Veggie Burrito Bowl
I grew up in the 50’s and 60’s in the suburb of Southfield, just north of Detroit. My Dad was a proud and loyal UAW member working as a carpenter for Chevrolet Gear and Axel, then in Hamtramck. My Mom was a homemaker who kept a spotless house and cooked a dinner every day consisting of a meat, some kind of potato, a vegetable and a dessert. Sometimes she would make a casserole which usually included a meat and some vegetables. These were not expensive meals, but she knew how to take a lower cut of beef and make it melt in your mouth.
My parents both grew up during the depression, each having a totally different, yet challenging experience. So it was a matter of pride and a feeling of security that we always had food in the house…and lots of it.
With each generation, I think we pick up part of our parents attitudes about day-to-day life, and then we fill in the rest with our own experiences and biases. So, although I always felt like I needed to create a complete meal with meat, vegetables, and starch of some kind, I realized early on that when you both work 40+ hours a week, that just doesn’t happen. And, now that we’re retired and realize we are somewhat less active, and we need to eat less to keep weight off, I no longer feel the need to always have a big meal every night. This new approach to food (for us), and the desire to move more to a vegetarian food plan, is the reason this recipe caught my eye. And, it actually meets my Mom’s standards of serving the food groups…just in a different way.
One thing I will say…the recipe says it serves 4 people…my guess is more like 3 at the most (unless you eat five small meals a day). But, it is a good portion size to work toward, I suppose. For those meat and potato people, I say “Give it a chance, you may be surprised.” It is much more flavorful and satisfying than I thought it would be and my husband, who is a meat and potatoes guy, enjoyed it. So, give it a try!
Whole-Grain Veggie Burrito Bowl
Ingredients:
- 2-3 cups cooked brown rice
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 3 cloves garlic, minced
- ¾ teaspoon salt, divided
- 1 (15 ounce) can black beans, undrained
- 1 tablespoon green chilies*
- 1 cup cherry tomatoes
- ¼ cup finely chopped onion
- ¼ cup fresh cilantro (optional)
- 1½ fresh lime juice, divided
- 1½ cups very thinly sliced red cabbage
- 3 ounces cheese (about 3/4 cups), queso fresco, feta, Monterey jack, or cheddar
Whole-Grain Veggie Burrito Bowl
Steps:
- Prepare rice: Cook brown rice and drain. Then heat a medium pan over medium heat and add 1½ tablespoons olive oil to pan; swirl to coat. Add cumin and garlic; cook 1½ minutes, stirring often. Mix in the rice and ¼ teaspoon salt. Keep the rice warm, but off the heat.
- Prepare beans: Partially drain black beans (drain about half the liquid). Place beans and remaining liquid in a small sauce pan; stir in green chilies and ¼ teaspoon salt. Bring beans to a boil; reduce heat to low, and simmer 5 minutes.
- Prepare the tomatoes: Combine the remaining ¼ teaspoon salt, tomatoes, onion, cilantro if you like it, 1 tablespoon lime juice (can also add 1 seeded and finely chopped jalapeno pepper); toss to combine.
- Prepare the cabbage: Combine remaining 1½ teaspoons oil, remaining 1½ teaspoons juice, and cabbage; toss well.
- For each serving, place rice mixture in a shallow bowl. Add beans, tomato mixture, cabbage, cheese and avocado evenly over rice.
Enjoy!
Dugan's Kitchen 
Although I don’t cook, I’m loving reading your blogs and stories!!
Jill Stefani Wagner, PSA-MP 734-604-2864 http://www.jillwagnerart.com
To see new art every few days, sign up for my blog at http://www.jillwagnerart.com/artblog
Sent from my iPad
>
LikeLike
Thanks so much, Jill. I’m having fun sharing my stories.
LikeLike