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.