Sometimes, you just need a dinner that is simple, easy to prepare, using few ingredients. Too often, though, people make the mistake that simple and easy also means boring. Which is crazy. The only boring meal I will ever make is pasta with tomato sauce. But even then, I usually try to throw in something more creative. What is the point in making food that isn't going to satisfy you? That is one thing I will never understand. I certainly believe that food should be used to fuel you, not bog you down, but you do not need to compromise flavor to do so.
Normally, I say that it's best to eat the rainbow because (in most cases) different colored foods contain different vitamins. Eating a variety of colors is the easiest step towards making sure you are getting all of the nutrients your body needs. It's one of my favorite pieces of simple-to-follow advice for friends who have asked me about eating healthier. Just ask Bren how often I say "eat the rainbow." (The answer is a lot, I say it all the time) We even have reusable grocery bags that say "Eat Red" or "Eat Purple." I also bought drinking glasses with different colored vegetables on each one and their coordinating vitamin, like orange is vitamin a. This particular dish, though, is all one color. Green. But it's just so nourishing, you'll forgive me for being a hypocrite.
For this dish, I wanted to use some earthy vegetables and some light ones for variety. I also wanted to keep them pretty fresh, so I chose to steam them. I have a steamer, but it is also a rice cooker.. and I was already using it to cook the rice for this recipe. Because of this handy two-in-one device, I don't have a steamer basket. Dilemma.. Good thing I live with a MacGyver. If you're like me and for some strange reason, you don't have a normal way to steam vegetables, Brennan has a solution for us. He took our large stock pot, filled it maybe halfway with water (it's very tall) and put it on high heat to boil. Once it was boiling, he took our colander, filled it with the vegetables and placed it in the stock pot and put the lid on top. Our stock pot/colander combo was a perfect fit. The colander rested on the outside edge of the pot and the lid covered the vegetables. They were steamed beautifully.
I added beans to this dish to give it more protein than just the brown rice. I didn't want to take away from the flavors of the vegetables, so I used white navy beans, but chickpeas would also work. For some added flavor, I made an onion and garlic tahini sauce, thinned out with a bit of olive oil, to drizzle on top. Simple, few ingredients, but not at all boring.
Steamed Green Veggies with Rice and Tahini
My name is Ellen Jane and I spend my free time doing vegan experiments in my kitchen so you don't have to. Take a look around.