New quasi-feature: sharing recipes that we make! Beats a recipe book and then you get to see them too. This is from The China Study Cookbook.

Today I got home from work around 6; Jill was working on this recipe. We went out for a 1 mile run through the neighborhood, took another 1 mile walk and checked on our garden, and came home to finish the job. It turned out great!

2 cups water

3/4 cup polenta

1/4 teaspoon sea salt

1 small onion, diced

3 cloves garlic, minced

1 14.5 oz can diced tomatoes

2 cups vegetable broth

1 tablespoon chili powder

1 cup short grain brown rice

1 15.5 oz can black beans, drained and rinsed

1 cup salsa

2 avocados

1/2 teaspoon lemon juice

1/4 teaspoon garlic powder

Place 2 cups water, polenta, and salt in a medium saucepan. Bring to a boil and cook for 10-12 minutes, until polenta pulls away form the sides of the pain (or just follow polenta directions). Transfer to a large dish and spread over bottom and sides of dish. Set aside. [We used an 8x8 glass baking dish, but a 9x13 would also work.]
Place onion, garlic, tomatoes, broth, chili powder, and rice in rice cooker or pan. Cook rice until all liquid is gone and rice is tender (about 45 minutes).
Stir black beans into the rice. Spread rice-bean mixture on top of polenta.
Spread salsa on top of rice mixture.
Bake at 350ºF for 30 minutes.
Remove from oven and set aside for 5-10 minutes.
Mash avocado and toss with lemon juice and garlic powder. Season with some salt.
Arrange mashed, seasoned avocado on top of dish.

Hopebench