1/2 cup long grain brown rice or brown basmati
rice…

4 cups cooked brown rice
15 ounces black beans, canned — rinsed and drained…

This colorful side dish–tossed with red and yellow bell peppers, pineapple, and cilantro–draws on flavors from Cuban cuisine.

2 onions, chopped
4 cloves garlic, crushed…

1 crisp apple, such as Braeburn or Crispin, cored and diced with skin
1 teaspoon ground cinnamon…

1 cup uncooked brown rice
1/2 cup bottled fatfree Italian dressing…

1 cup of lentils
4 onions sliced…

Great source of protein, since quinoa has a lot of protein and combined with the lentils, even more!

2 1/2 cup of cooked rice
4 shallots thinly sliced…

I often make this without the fake meat and cheese and add more zucchini (about 2 med.), peppers, and mushrooms, just to increase the veggie servings and keep it simple. It is good both ways!

1 cup water
1/3 cup dry quinoa…

3 oranges
2 – 3 cups vegetable broth…

1 C brown basmati or brown jasmine rice
4 1/4 C water…

1 large onion, roughly chopped
2 C cooked or canned brown lentils…

1 butternut squash
2 cups veggie broth…