Tuesday, December 8, 2009

On to Day 2 of my no-meat fast – and now it’s confession time. One of the reasons I decided to go vegetarian is because I have so many different kinds of pasta and beans in my pantry, I thought it was time to start using them up.

I found this recipe on www.recipezaar.com, and because I had dried adzuki beans, I substituted them for the canned. They needed a simple overnight soak, and then 30 minutes of simmering, which I did early in the morning.

The next three nights will be really simple meals. Tomorrow night, baked potatoes with toppings; Thursday, a frittata; and Friday, spaghetti, hold the meatballs and sausage. Still haven't decided about the weekend, but I suspect by Saturday I'm going to have to throw some meat into Jack's meal. Or not!


1 Tblsp. olive oil
1 large yellow onion, diced small
3 garlic cloves, finely minced
3 cups cooked brown rice
2 16-oz. cans adzuki beans, drained and rinsed
1 15-oz. can light coconut milk
1/2 tsp. dried thyme
Salt to taste
Freshly ground black pepper, to taste

  • Heat the olive oil in a saucepan on medium heat. Sautè the onion and garlic until the onion is translucent.
  • Add the rice, drained beans, coconut milk and thyme if using.
  • Bring to a simmer then cover and cook over low heat until most of the coconut milk has evaporated, about 15 minutes. (The mixture should be moist but not watery.).
  • Garnish with cilantro leaves. Season with salt and pepper and serve hot. Makes 4 to 6 servings.


  1. This recipe looks yummy. I like anything with coconut milk. Is coconut milk 'good' for you?


  2. Here's another recipe for you to try this week. I make it often -- my husband and daughter love it as a side dish or on its own with crusty bread. Leftovers reheat beautifully for lunch. Enjoy!

    Stovetop Spanakorizo
    2 Tblsp. extra-virgin olive oil
    2 small sweet onions, chopped
    20 oz. frozen chopped spinach, lightly thawed
    1/3 cup white wine (chicken or vegetable broth can be substituted)
    1 1/2 cups tomato sauce or bottled marinara
    2 cups water
    3/4 tsp. dried dill weed
    1 tsp. dried parsley
    2/3 cup uncooked brown rice
    Black pepper to taste
    1/4 cup crumbled Gorgonzola or feta cheese
    * Add olive oil to a large nonstick skilled or saucepan over medium-high heat. When hot, add onions and saute until soft and lightly brown (3-4 minutes), stirring often.
    * Add spinach and white wine to onions in skilled and cook, stirring often, for a few minutes. Stir in tomato sauce, water, dill weed, parsley and brown rice; bring to a boil.
    * Reduce heat to a simmer, cover skillet or saucepan, and simmer until brown rice is tender (45-50 minutes). Add black pepper to taste.
    * Add a sprinkling of crumbled cheese over each serving. Makes 6 servings.