Rice With Beans And Vegetables

¾c mixed rice wild, brown and red

2T flavored olive oil (cilantro and roasted onion today)

12 Brussels sprouts halved then sliced thin

2 mini peppers chopped-sliced

1 (large) clove of elephant garlic - sliced thin

1 med. onion - chopped

2c water

½-1t fresh ground garlic sea salt

2T Swad coriander (cilantro) chutney 

2 med.-lg. carrots - scrubbed and shredded

1-2 15oz. cans pinto beans* - drained and rinsed

a few stems of cilantro - finely chopped stems and leaves 

Put the first 6 ingredients in a heavy 3qt. pot over medium-high heat.  Sauté carefully, stirring often so as not to burn anything, keeping an eye on it, while it cooks for 8 minutes or so.  Add a little splash of WHITE balsamic vinegar, not dark, and ¼c of water, stir then cover, again checking often so the water doesn't run out.  Let this simmer on a little lower heat for about 5 minutes.  Add the remaining ingredients.  (*I used one can, next time I'll use two.  Probably a mix of pintos, black or small red beans.)

Stir and simmer on a low bubble until your rice is cooked.  Remove from heat and let stand another 5 minutes or so.  Serve as is as a vegan, complete protein, main dish, or as a side to fish, chicken or red meat. . .Lin