Vinagrette and Mustard Beans

A delicious vegetarian meal is easy and tasty. Low in fat too.

3 tbls vinaigrette dressing - low fat is better
1 tbl spicy mustard
2 packets soy sauce from Chinese takeout
1/4 cup dry pearl barley
1/4 cup dry lentils
1/4 cup dry white rice
1/3 cup frozen baby carrots
ground pepper, garlic powder and paprika

Pour into large sauce pan 1 cup water, peeper, garlic powder and paprika. Cook lentils and barley in the seasoned water. Bring covered pot to a boil and then lower heat and simmer.

When most of the liquid is gone add dry rice and 1/2 cup more water.

Continue cooking covered for approximately 10 minutes.

Add frozen baby carrot on top on mixture in pot. Add 1/2 cup more water. Cook five minutes more.

In a small bowl whisk together vinaigrette, mustard, soy sauce and a few tsps of each spice.

When there is almost no liquid left in the bot of beans add your vinaigrette mixture. Stir and simmer on low heat for two minutes. Move to cool burner. Add 1 tsp more of each spice. Let sit three minutes before serving. Or store and reheat as needed later.

This meatless delight lasts several weeks in the fridge and packs a wallop of complex proteins.


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