Happy Belly Rice (GF, Oil-Free, Vegan, Delicious)

This aromatic meal is a perfect weeknight, one-pot-stop to please everyone at the table!

If you struggle with digestion (please, do not drag me into the vegan war surrounding [my hero] Dr. T. Colin Campbell’s response to Dr. Gundry’s ‘The Plant Paradox’ stating lectins are the cause), you should try this pressure-cooked delight!

Beginning with a beautiful Basmati rice (I purchased an Ayurvedic foods organic basmati on Amazon), and a can of each: pre-pressure-cooked beans and artichokes as a base, it was easy to customize the toppings to prevent the little ones at the table from becoming overwhelmed with too many exciting flavors!

I am not affiliated with any companies, but as a Michigan-native, I support the purchase of Eden Foods brand beans, sold in BPA-free cans, because they are thoroughly cooked, delicious, and are made in Clinton, MI. Also noteworthy is their preparation:
“Organic U.S.A. family farm pinto beans soaked overnight and thoroughly cooked at Eden’s certified organic and kosher cannery with purified water and zero chemical additives. An all purpose bean with mild, sweet, creamy flavor. High in fiber and a good source of protein, iron, folate B9, and magnesium.”

Source: Eden Foods. 2017. Eden pinto beans organic can. Good Guide. Retrieved from https://www.goodguide.com/products/252338-eden-foods-black-soybeans-organic-can-reviews-ratings#/product-about

Pressure cooking reduces cook time by nearly half, in many cases, making this full recipe table-ready in less than 20 minutes! You can make rice in a more traditional way, if you aren’t in a hurry (search rice recipes on this site for other ways to prepare it without a pressure cooker!).

I began with 1:2 rice:water, immersion style, in the bottom of my pressure cooker with a few kefir lime leaves. Please follow your brand of cooker for exact times.
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While the rice was steaming, I drained and rinsed the beans, artichokes, and opened a can of full-fat coconut milk. It was also enough time to tear some fresh basil and mint leaves and slice a tomato (if you’re truly sensitive to lectins/nightshades, OMIT tomato!).
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I CAREFULLY opened the lid on the rice (directing steam away from my face) and then stirred in the beans, artichokes, fresh herbs, sunflower seeds, and tomato. A heavy sprinkle of garlic powder and a dash of salt and pepper in each dish was all that was needed for finishing. If you are NOT oil-free, you could drizzle with a high-quality olive oil for additional energy and flavor.
Bon appetit!

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My Recipe

Ingredients

  • 2 cups basmati rice
  • 4 cups cold water
  • 1 can of pinto beans, pre-cooked, drained and rinsed
  • 1 can of artichoke hearts, pre-cooked, drained and rinsed
  • A handful of fresh basil
  • Dried kefir lime leaves (a few to 1 ounce)
  • A few leaves of fresh mint
  • Sliced fresh tomato (optional)
  • Salt and pepper to taste
  • Garlic powder to taste (approx. 1/2 teaspoon for each serving)
  • 1 can of full-fat coconut milk
  • approximately 1/4 cup of dry-roasted, salted (optional) sunflower seeds

Additional Info

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