Beans and Rice

One way that I prepare for the week, in addition to hitting the farmer's market on Sundays is to cook a large portion of legumes and/or a type of grain on Mondays.  By doing this, I have something that I can add to meals during the week and it saves me from binge eating or making impulsive food stops.  

When I am preparing this staple, I try to keep it as simple as possible so I don't get bogged down with ingredients or a difficult preparation.  Its also best to to keep these fillers neutral so they can be added to anything and flavored later.  Here are some of my favorites with the easiest instructions.  

1. sprouted black beans

soak 1 cup beans overnight with the squeeze of a lemon and enough water to cover the beans. add to crock pot with diced onion, 1 clove of garlic and a diced tomato.  cover with water. cook on low for 6 hours or until soft.

2. millet

bring two cups water to a boil, add one cup millet, add 1/4 teaspoon salt, bring back to boil. cover and simmer for 15 minutes .  

3. green lentils

wash lentils. sautee 1 clove of galic with one onion for three minutes.  add 2 cups of water and 1 cup of green lentils and bring to a boil.  lower heat and simmer until soft, about 30 minutes. 

4. quinoa

rinse quinoa, add one cup quinoa and 2 cups water to a pot. boil then reduce heat and simmer covered for 15 minutes.  remove from heat but keep covered for five minutes.

5 brown rice

rinse rice.  bring 1 cup rice and 2 cups water to a boil. reduce heat and cook covered until water is absorbed, about 35 minutes.  Each typeof rice is different so check various cooking methods.

Having a container full of prepared food in the refrigerator is one of the best ways to make sure that we are all getting something to eat since Bryan and I both tend to binge drink coffee daily and often forget about food.  It is also been wonderful to have food ready so that I can just throw it into the blender for Wally.  Baby food on demand hooray! 

What are some ways that you prep for the week?