CHICKEN FUNERAL (REMI GAILLARD)

E2 Black Beans and Rice

From: The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds...This is a great book written by Rip Ess

Serves 3 to 4

2 cans black beans, rinsed and drained

1 to 1 1/2 Cups water or vegetable stock

1 tablespoon Bragg Liquid Aminos

1 teaspoon chili powder

2 to 3 tomatoes, chopped

1 bunch green onions, chopped

1 can water chestnuts, drained

1 cup corn, fresh, frozen, or canned

2 red, yellow, or green bell peppers, seeded and chopped

1 bunch cilantro, rinsed and chopped

1 avocado, peeled and sliced

3 cups cooked E2 Brown Rice (see recipes for brown rice below)

Salsa or tamari to taste

Heat the beans with water or stock, Bragg's and chili powder. Place the chopped vegetables and cilantro in individual bowls. To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top. Add geneous handfuls of chopped vegetables, cilantro, and avocado on top of the beans. Add salsa or tamari to taste.

Variations: Pinto beans or kidney beans may be used in place of black beans.

E2 Brown Rice

Method # 1

Makes about 5 1/2 cups

2 cups uncooked short or long-grain brown rice

3 3/4 cups hot water or vegetable stock

2 tablespoons Bragg Liquid Aminos

Saute the rice in a large skillet on high heat for minutes, stirring constantly until the rice begins to brown and pop. Add the water or vegetable stock and Bragg Liquid Aminos. Reduce heat to medium, and cook uncovered for another 25 minutes or until the liquid has been absorbed and only a few bubbles of water show between the grains of rice. Turn off heat, cover, and let the rice sit on a warm stove for 10 minutes.

If the rice has achieved the desired consistency, but some liquid remains, cook on high uncovered until the liquid is gone. If the liquid has been absorbed but some rice sticks to the bottom of the pan, add 1/8 cup hot water, cover, and let sit for 5 minutes. Fluff the rice with a fork, and leave uncovered until ready to serve. Allow the rice to cool completely before refrigerating.

Method #2

Traditional methoe of using a medium to large saucepan with two parts water to one part rice. Allow about 50 minutes.

1 cup uncooked short- or long grain brown rice

2 cups water or vegetable stock

In a medium saucepan bring 2 cups of water to a boil. Add the rice and wait for the water to come to a boil again. Turn the heat down to a simmer and cover for 45 minutes. Remove from heat and leave alone for 5 minutes before serving.

Method # 3

Rice Cooker

Follow rice cooker instructions, using vegetable stock for the water.

Vegetable Barley Soup

When I first tried this my family loved it and begged me to make it again. It is hearty, satisfying and delicious. I have been serving it with a fresh loaf of Honey Whole Wheat bread from our local Great Harvest Bread Co. I added some minced garlic with the vegetables.

6 cups water or vegetable broth

1/2 cup uncooked barley

1 small onion, chopped

1 stalk celery, sliced

1 carrot, sliced

1 potato, peeled and cut into chunks

1 white turnip, peeled and cut into chunks

One 15-ounce can cannellini beans, drained and rinsed

1 bunch escarole or kale, coarsely chopped

1 or 2 tablespoons soy sauce

freshly ground pepper to taste

Place the water or broth and the barley in a large soup pot. Bring to a boil. Add the onion, celery, carrot, potato, and turnip, stir well, reduce the heat, cover and cook over low heat for 30 minutes. Add the beans and cook an additional 15 minutes. Add the greens, soy sauce, and pepper. Cook for another 2 0r 3 minutes.

Variation: Add a washed, sliced leek along with the vegetables. Use two potatoes instead of the turnip, and add one chopped tomato along with the escarole and some fresh chopped parsley.

This recipe comes from The McDougall Program for Maximum Weight Loss, by John A. McDougall, M.D., Recipes by Mary McDougall