Aside from the odd recipe made using spelt flour, I completely avoid gluten these days. Bread and pasta used to give me that sleepy, carby feeling. I would often mistaken the sensation for satisfaction but as I found out, there’s a fine line between being full and feeling completely lethargic! A big bowl of pasta at lunch and I’d be asleep by mid afternoon!!
Grains such as quinoa, millet and rice which don’t contain gluten, give you that fullness without the bloat. I never overdo them and much prefer to eat them as an accompaniment to lots of green veg.
This rice dish is brilliant because it contains lots of protein in the beans and mushrooms. It’s quick to make and super filling.
INGREDIENTS (2 servings)
75g kidney beans
75g black eyed beans
Large handful of shiitake mushrooms
1 clove of very finely chopped garlic
Salt, pepper and dried garden herbs to season
Boil a pan of water. Rinse the rice in a colander then add it to the pan of hot water. Leave it on the heat but switch the gas / electric off. Place a lid on the pan and allow the rice to cook through (approx 15mins).
Drain most of the water from the rice once it’s cooked leaving a very small layer in the bottom of the pan and stir the beans, mushrooms and finely chopped garlic in. Place on a low heat and gently warm everything through, stirring in some seasoning to taste.
Serve your bean rice warm with salad or green veg and drizzle over lots of freshly squeezed lemon.