Wednesday, May 1, 2013

Rice and Vegetable Bowl

2 cups cooked basmati rice
1 cup cooked pinto beans
1 cup cooked diced sweet potato
1 large shallot, diced
2 large garlic cloves, chopped
Handful fresh parsley chopped
Handful cherry tomatoes
Extra virgin olive oil
Sea salt and black pepper

In a deep sided skillet on high heat, cover the bottom with extra virgin olive. When hot, add shallot, tomatoes, garlic, and parsley. Season with sea salt and black pepper. Sauté until soft (about 2 to 4 minutes). Add rice, beans, and sweet and toss well to combine. Season with sea salt and black pepper. Drizzle extra olive oil over the top to serve. Garnish with fresh herbs.

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