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[quote=Anonymous][quote=Anonymous]I never tried making rice and beans until a few months ago, now I whip them up pretty often, after learning that the trick is cumin. I'll use brown rice, canned black beans drained and rinsed, saute onions, celery, garlic, peppers, and random other vegetables I have, thrown in the beans and rice and veg or chicken stock, salt, pepper, a little cayenne, and cumin.

Another go to is a Mediterranean lentil salad recipe I came across a few years ago, and good warm or cold. Lentils, rice (usually brown). Diced carrots and celery, I steam them for awhile so not like chewing sticks, add chopped onion. Dressing (sorry, no measurements) is olive oil, cider vinegar, salt, pepper, thyme, and I add just a little sugar to cut the acidity. It's also been well received at pot lucks.

Falafel (made into balls), I like recipe from themediterraneandish.com and use way more parsley than the recipe calls for. My son became completely addicted the first time I made them. I usually make my own pita bread, which is super easy. I've used food processor for grinding the garbanzos but I think I get best results using my mom's ancient cone-type colander to mash them. Falafel is more of a project though. We eat them with tzaziki sauce instead of tahini. 
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Ok, sorry if this is a novice question: Do you cook the rice in the stock separately, then mix with the aromatics and beans once it is fully cooked? [/quote]

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