Two Ways with Gallo Pinto

Such a beautiful name for a simple rice and bean dish. One thing I love about this is how the dish so easily morphs to fit your day. It can take time to prepare and be a lovingly hand crafted thing of all naturalness or it can be made on the fly with convenient items and enjoyed on a work night. Below are my two ways with Gallo Pinto - one slow and the other fast. Think about which fits your way to live today and enjoy the goodness.

This dish is wonderful on its own with a salad or as a side dish to just about anything - smoked sausage, grilled chicken breasts, or fajitas are great choices.

Because those of you that need the fast version will not hang around long on the page, the fast version is first. I've run the nutrition for both assuming it is a side dish and put links under the titles.

pinto beans

Speedy Gallo Pinto
nutrition facts

Ingredients:

one box of flavored* whole grain rice or rice/vermicelli mixture
     Good flavor choices include: pilaf, chicken,
     Tex-Mex, Spanish, etc
1 16 ounce can of beans, rinsed and drained
     Last time I made this I used black beans with
     Near East's Whole Grain Pilaf, any bean will
     do - white, black, pinto, red, kidney, etc. Choose the one you like best or that best suits the other flavors of the meal.
1 t granulated garlic
Sriracha sauce

The very simple things to do:

black beans

Start the rice per package directions except that you will add an extra teaspoon of garlic powder. In the meantime, rinse and drain the beans in a colander. When the rice is about 10 minutes from finishing, dump the beans on top and cover - do not stir, just let them sit on top and heat while the rice finishes cooking. When the rice is done, give it all a stir. Serve with the Sriracha sauce.

Now, was that not incredibly simple?

*Have you ever read the labels on the boxes of flavored rice? Most contain an entire day's ration of sodium in one serving. So, do get a lower sodium flavored rice and reserve the fast way for those days when you are otherwise eating low sodium or you really need to get a filling quick and reasonably nutritious dinner on the table asap.

Lazy Day Gallo Pinto
nutrition facts

Do this first:

1/2 a pound of dried beans, rinsed, picked over for stones, and soaked (overnight or fast method as you prefer - check the label for directions). Drain the pot, rinse the soaked beans, return them to the pot, cover with fresh water. Bring to a boil, reduce heat to a simmer, and cook until the beans are tender - about an hour or so depending on your choice of beans. Drain and reserve.

Ingredients:

1 T olive oil
1 onion, chopped
6 cloves of garlic, pressed or chopped

red bean

1 red bell pepper
1 yellow or orange banana pepper
1/2 t cracked black pepper (or to taste)
3 cups cooked brown rice
3 cups cooked beans
Sriracha sauce

What to do:

In a large skillet, heat the oil over medium heat and saute the onion until it softens a bit - at least 10 minutes. Add the peppers and saute another five minutes or so. Add the garlic and saute for another two minutes. Sprinkle with fresh cracked black pepper. Add the beans and rice and stir until everything is nice and hot. Serve with Sriracha (or salsa!).

There are so many mindful options with this sort of dish. Change up the peppers to your hearts content. Skip the Sriracha (although why you would want to do that I have not a clue). Or add jalapenos or serranos instead of adding the heat at the table. Mushrooms are wonderful in a dish like this, chop them up and saute them with the other veggies. Enjoy it often!

Stuffed and Grilled Banana Peppers

Who says you have to stuff a boring green bell pepper?

The pic to the right is just one of my quite prolific banana pepper plants. Obviously something had to be done. They were absolutely huge and looked quite roomy inside, so....

I decided to make Stuffed and Grilled Banana Peppers and serve them with my grilled fajitas!

I ran the nutrition for you at Calorie Count (assuming you are not using the optional items this should be quite accurate).

Some Assembly Required, Please Double Check your Ingredients to Avoid Mad Dashes to the Store:

1 1/2 cups freshly cooked (1/2 cup uncooked) Brown Basmati Rice*
1/2 organic onion, finely chopped
1 t extra virgin olive oil
3 compari tomatoes, finely diced
1/4 t ground cayenne pepper
1 1/2 t ground cumin
2 t ground garlic
3 T fresh parsley, chopped fine
Freshly cracked black pepper, to taste
1/2 cup Monterrey Jack cheese, shredded
4 Big Monster Fat Banana Peppers picked fresh that day
toothpicks (soak in a small bowl of water)

Completely and Totally Optional Ideas that are in no Way to Be Considered All Inclusive:

with optional meaty bacon added

Option 1: Thick slices of applewood bacon to wrap around the peppers before grilling. Now, bacon is not really necessary at all. I used bacon when I made this batch though. If you have carnivores over for dinner they will be impressed with bacon.

If you want this to stay mindful or are simply not a carnivore, then do not add the bacon.

If not using bacon, take care to make sure the pepper is stuffed only to the point where the slits (see directions below) can be closed with the toothpicks...or instead of making a T slit, cut off only the top only, deseed, stuff, and attach the top with toothpicks to prevent the insides from leaking all over the grill. Then, simply rub a bit of olive oil around the pepper before grilling. The pretty charred pepper bits are very tasty. Next time I make it, I'll make it with no bacon and post pics so you can see the difference... I still have several dozen peppers growing on the plants and will have to do something with them!

Option 2: Instead of tomatoes and cayenne, try adding a bit of salsa or Chipotle Tabasco Sauce. I like to add the Chipotle Tabasco in addition to the tomatoes and cayenne.

Option 3: *I made a larger amount of rice (increasing the seasonings of course) and served what did not go inside the peppers as a side dish. Delicious.

How to Stuff a Pepper and the Geometry of an Incising Said Pepper Prior to the Stuffery:

check out the T slits

While the rice is cooking, measure and prep the rest of the ingredients.  Caramelize the onion in the olive oil. To prep the peppers, do not cut all the way through - instead carefully slice a T shape opening only on one side. The horizontal cut should be up near the stem area and the vertical should extend from the center of that down as far as you want to go on the pepper. Gently open the T as if it were a buttoned shirt and use a small spoon to remove any seeds.

What to do Next along with a Few Comments on the Optional Nature of Bacon and Other Elements Worth Noting:

When the rice is done, mix it together with every ingredient except the peppers. Taste and adjust the seasonings.

a stuffed pepper

Carefully spoon the rice into the cavity of each pepper...ok, give up on the careful part and just use your fingers and smush it in. I put a spoonful in the wider top and then used my fingers to push it to the small end of the pepper...a most messy and rather fun thing to do.

Secure each pepper with several toothpicks so the stuffing does not fall out onto the coals - or wrap with bacon and secure with two toothpicks.

You can make the peppers to this point earlier in the day and put them on a plate, cover with plastic wrap, refrigerate, and grill later - just pull them out of the fridge about a half an hour or so before grilling so they have time to come to room temperature.

Grill over hot coals, turning frequently until they are lovely and brown and well heated. The longer you cook, the softer the pepper will get, so don't stop too soon - approximately 12 minutes or so.

I decided to bacon wrap them!

Post Script with Declamatory Sentences and Pronouncements of Various Sorts:

If you love the flavor of this dish but don't want to grill or cannot grill because your grill is still covered with snow, saute the peppers with the onions and add them to the rice, omit the cheese (or use it for garnish). and enjoy the flavors as a terrific side dish!

Fresh from your very own organic garden peppers is the tastiest way to go, but if you do not have a garden, I strongly encourage you to buy Certified Organic produce instead of conventional.

For me, organic is worth the price for three reasons - 1) there are a number of studies that show that the nutrition of organic produce is generally higher - and never lower - than conventional (likely because organic farmers are more concerned about the product instead of a "value added" price that extends the profit margin and shelf life); 2) I don't have to eat non-mindful chemicals with my food, and 3) the sustainability issue matters. It's important to me that what I buy reflects my respect for our planet which I value more than a dollar here or there. I'd rather save money in other areas of my life so I can support on good sustainable produce..

Wild and Brown Rice Stuffed Acorn Squash

When I make Wild Rice Stuffed Acorn Squash I feel like I have became one with the Great Julia Child, and can simply toss off a company ready, special occasion recipe with much flair.

While you are looking at the pic to the left, imagine the dissolving rivers of brown sugar making tracks in melty swirls of butter dusted with fresh cracked black pepper, covered with wild and brown rice, plumped up raisins, and toasted pecans, deliriously fragrant with rosemary, garlic, and basil:

It's impressive sensory feast in addition to just being delicious. It makes a glorious side dish or fantastic vegetarian main dish. The best thing is that it is incredibly easy to make.

Wild and Brown Rice Stuffed Acorn Squash
nutrition facts

Ingredients:

3 large or 4 small acorn squashes (nutrition facts set on three)
6 T butter
6 T dark brown sugar
fresh cracked black pepper
2 1/2 C organic chicken broth
1 C Lundberg Wild Blend Wild and Brown Rice you can use plain wild rice if you like, but I do love the blend. I suppose you could use Uncle Ben's wild rice mixes, but if you do eliminate the rosemary garlic blend and minimize the basil addition...won't be as good though and it will be way too salty.
1/2 C raisins
2 T Spice Island's Rosemary Garlic Blend (no need to grind, just open the cap and dump it in), or 1 1/4 T dried garlic and 2 t dried rosemary
1 T dried basil
1/3 C (or more if you just love nuts) smashed pecans or walnuts

Directions:

Preheat oven to 350 degrees F.

Prep and measure all the ingredients. You can get fancy and toast the nuts before putting them in a partially sealed zip lock bag and smashing with the smooth side of a wooden meat tenderizer - which does a fine job of "chopping" nuts.

Using a large very sharp knife, cut the acorn squash in half lengthwise and scoop the seeds with a spoon. Make sure to put the seeds and fibers in your compost bin. Place cut side down in a one or two baking pans as needed. Pour about an inch of water in to the pans, cover tightly with foil, and bake at 350 degrees Fahrenheit for about 35-45 minutes or til the flesh is tender. Take care not to poke a hole in the bottom side of the acorn half as you test for tenderness or all the buttery brown sugar will escape.

After the squash is in the oven, prepare the wild and brown rice: Bring the broth to a boil in a medium sized pan. Add the rice, cover and simmer about 30 minutes (or to not quite done per the package directions). Add the raisins and seasonings and simmer another 15-20 minutes - just til the rice is just tender and water absorbed. Add pecans and toss. Cover with a lid so it stays hot while the squash halves finish cooking.

Remove squash from the oven, turn cut side up in the pan. Place 1 T butter and 1 T brown sugar into each cavity and sprinkle with pepper. Bake 15 minutes longer.

To finish, simply divide the rice mixture in the cavities of the cooked squash. Use two large spoons to carefully plate and serve.

Take the time to drink in the visual beauty of the squash and rice, inhale the savory aroma, and the notice the contrasts of texture.

Enjoy mindfully.