Beans and Grains

From Mark Bittman's The Food Matters Cookbook

Cook beans or grains according to their requirements.

While still warm, pour on dressing. Use a neutral oil, nut oil, or coconut milk. Mix with lemon juice, orange juice, lime juice or vinegar.

Add chopped veggies: raw, grilled, or roasted. Or chopped tender greens.

To make a more substantial salad: add grated cheese, chopped seafood, poultry or meat.

Seasoning: chopped garlic, ginger, olives, nuts, dried fruits (raisins, cranberries, etc). Use fresh mint, cilantro, chives, basil, parsley, thyme, sage, rosemary, oregano, marjoram. Or use dried herbs.  Curry or chili powder, cumin, coriander, saffron, pimenton, cardamom.

Brown Rice

1 cup brown rice
2 1/2 cup chicken broth
1 T olive oil
seasonings, such as rosemary, lemon rind

Cook at 350 degrees for one hour.

Olive Oil Granola

6 cups rolled oats
1 cup walnuts, chopped (or other nuts)

1 1/3 cup olive oil
1  cup maple syrup
1 t cinnamon
1 t ground cardamom or ginger (or both)
2 t kosher salt
2 t vanilla
zest of an orange

1 cup coconut flakes
1 cup sunflower seeds
2 cups dried fruits, raisins, apricots, dates, etc

Preheat oven to 300 degrees.

In a small bowl, mix the olive oil, maple syrup, spices, and salt. In a large bowl, mix the oats and nuts. Pour the oil/syrup mixture over the oats/nuts. Stir well. Spread out on 3 rimmed baking sheets. Bake for 45 minutes, stirring every 10 mins. Add the coconut the last 10 minutes. Add the seeds and fruits. Store in an airtight container.