A nourishing, tasty and simple one bowl meal after a long week.
1/2 cup brown rice
1 cup water
1/3 cup sun dried tomatoes; chopped into 1/4-1/2 inch pieces
1/4 cup Spanish olives; sliced
1/4 onion; minced
1 sweet Italian (yellow) pepper; finely chopped
1 can black beans (normally I soak and cook dry beans but I did not plan ahead so took a shortcut)
1 1/2-2 cups romaine lettuce; sliced
2 Tablespoons fresh pressed lemon juice
2 Tablespoons extra virgin olive oil
1/4-1/2 teaspoon sea salt
pinch-1/8 teaspoon fresh ground black pepper
In a small bowl soak rice in enough water to go 1 inch above the rice.
Meanwhile, chop sun dried tomatoes (make your own from summer tomatoes) into 1/4-1/2 inch pieces and place in a small bowl. Boil 1 cup water, pour over tomatoes and cover with a lid/plate.
While the tomatoes rehydrate and the rice soaks prepare the remaining ingredients and place into a large bowl; slice the spanish olives into disks, mince the onion, finely chop the pepper, drain and rinse the black beans, thinly slice the romaine lettuce, add the dressing ingredients (lemon juice, olive oil, sea salt, black pepper) and toss together.
Drain and rinse the rice and place into a small pot. Drain the sun dried tomatoes directly into the pot with the rice. Add the sundries tomatoes to the large bowl with the other vegetables and toss together. Bring the rice with sun dried tomato water to a boil, reduce heat and simmer till all the water is absorbed, 15-20 minutes. Add the cooked rice to the bowl with marinated vegetables, toss together and enjoy.