Comments on: Magic Salad with Brown Rice

By: Cena

Cena — Sat, 20 Aug 2011 04:40:10 +0000

This was good. I served it on a bed of chopped salad greens. I’ll make this and variations of it again.

By: sana

sana — Sun, 29 May 2011 10:51:26 +0000

Just to say that I made this salad and added quinoa instead of brown rice because that’s what I had to hand – and it is truly a *magical* salad! I loved it and actually used it as a topper to a plate full of lettuce and it was scrumptious!

Thanks so much for the recipe – will be making this one often.

-sana

By: caryn

caryn — Mon, 09 May 2011 21:07:58 +0000

To diminish the tooting, you can do one of two things:
1. soak your beans in water and a piece of kombu and then boil until soft enough to eat. Different beans have different timings.
2. Purchase Eden Brand beans. They soak in kombu and their cans containing beans are also BPA free. Bonus!

Kombu makes the beans more digestible and lessens the tooting factor.

@STLVegGirl

caryn

By: davidg

davidg — Sun, 24 Apr 2011 21:09:34 +0000

The liquid from the bean and corn cans enhances those flavors when the rice is cooked in them. You can, however, just use water or any other vegetable broth. Try adding some red wine or soy sauce to your water if you want a little more zing to it.

I haven’t had the problem you mention with the liquid from canned beans, but it is certainly something that sensitive people should note.

By: susanne

susanne — Sun, 24 Apr 2011 14:08:12 +0000

To avoid that famous tooting associated with beans, is there an alternative to using the liguid from the canned beans? That is what generates those embarassing sound effects so common with beans.