Wild Saturday 🌾
July 20, 2024
Have you ever had a wild Saturday? This concoction — another Hoppin’ John variation — looks pretty wild to me; and today is Saturday!
I’ve got some wild rice that I need to use up (albeit not the Lundberg blend); and I have to use up the brown rice and dried beans I have. When I need to get creative, I can get rather, well, wild.
1/2 cup raw wild rice
3/4 cup raw long-grain brown rice
3/4 cup dry garbanzo beans
3/4 cup dry pinto beans
1 cup coarsely chopped celery
15 oz can diced tomatoes, well drained
1 cup coarsely chopped sweet onion
1/2 cup coarsely chopped red bell pepper
1 1/2 oz Monterry Jack cheese, chopped
freshly ground white pepper; parsely flakes; marjoram; and salt to taste
Sort and rinse the dry beans. Soak in water to cover plus one inch, 8 hours or overnight. Drain and freeze.
Cook the wild rice and brown rice together in 2 3/4 cups water. Set aside.
Put the frozen beans and the celery in a 2-quart pot with water just to cover. Cook until the beans are al dente, about 15-20 minutes.
Drain the cooked beans, reserving liquid for your next soup. Stir the cheese into the hot beans, stirring to blend well. Add the seasonings; tomatoes; onion; and bell pepper. Last, stir in the cooked rice.
Yield: ~11 3/4 cups
Per 1 cup: 159 calories; 31 grams carbs