Brown Rice and Pine Nut Tabbouleh

• 1 c brown rice (or farro)
• 2 heirloom tomatoes
• 1 small cucumber
• 1 clove garlic
• 1/2 small red onion
• 2 T pine nuts
• 1 c chickpeas (canned)
• 3 T extra virgin olive oil
• Lemon juice
• 3/4 c parsley
• 1/2 small jalapeno

Cook rice according to package.

Combine chopped tomatoes and chopped cucumbers; add garlic and onion.

Toast pine nuts for approximately six minutes at 350 degrees.

Transfer pine nuts and tomato/cucumber mixture to bowl with rice, chickpeas, oil, lemon juice, parsley, and jalapeno; stir.

Season with salt and pepper; stir.

Let marinate for 20 minutes.

*Recipe courtesy of Self Magazine

Caribbean Black Beans and Rice

• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 T olive oil
• 1 T grated fresh ginger root
• 1 tsp fresh thyme (1/2 tsp dried)
• 1/2 tsp ground allspice
• 3 16-oz cans black beans, rinsed and drained
• 3/4 c orange juice
• Pinch of salt and pepper
• 1 bag white rice

In medium saucepan saute the onions and garlic in olive oil for about five minutes or until the onions begin to soften. Add ginger, thyme, and allspice, stirring often to prevent sticking, until the onions are very soft (about five minutes more).

Stir in the beans and orange juice; cook on low heat for about 15 minutes, stirring occasionally until the mixture thickens slightly. Use a heat diffuser if necessary to prevent scorching.

Mash a few of the beans with the back of the spoon for thicker consistency.

Season to taste; serve over white rice.

*Recipe courtesy of recipezaar.com