Rice, Bean and Veggie Salad

Sometimes I’m concerned that I’m not cut out to be a doctor. No, it’s not that I’m afraid I’ll never know enough. It’s not the long work hours. It’s not even the lack of sleep (although I do feel bad for the people who have to deal with me when I’m suffering from sleep deprivation induced grumpiness). Honestly, it’s the lack of eating that concerns me the most. I mean most of the doctors I work with seem to survive on little more than coffee and Lornadoons. Maybe they’re like camels and have a secret food storage hump. Maybe I’ll develop one of those on the day of graduation… I highly doubt it, but I’ll keep my fingers crossed.
With all that being said (and the fact that I don’t honestly expect to become a camel), I’ve been trying to come up with easy meals that are not only quick to prepare but also quick to eat (and don’t leave you with a stomachache when you inhale your lunch in 1 minute flat).  When I originally made this recipe I wasn’t thinking about whether or not this would be a good “hospital lunch”. All I knew was I had some old rice that needed to be used up and this dish looked pretty enticing. I was pleasantly surprised when the dish took very little time to prepare. I was even more excited when I began eating my lunch the next day and realized how tasty it was. It wasn’t until 3 hours later that I realized just how awesome this dish is. Just to preface, I have a very temperamental stomach and I can almost guarantee that if I eat something quickly, I will develop stomach cramps. This lunch, however, left me with no stomachache! Success! I guess the only thing that would make this meal better is if I could attach it to my side and feed on it throughout the day…Well here’s to hoping for development of a food hump over the next year!

(Adapted from Oh She Glows)

What you need:

  • 4 cups of cooked brown or basmati rice (or about 2-3 cups uncooked rice)
  • 1 tbs olive oil
  • 1 medium sweet onion, chopped
  • 2 garlic cloves, minced
  • 2 green onions, chopped
  • 1 can black bean, drained and rinsed
  • 3 tbs soy sauce (preferably Tamari)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 carrots, grated
  • ½ tsp ground cumin
  • ½ tsp coriander
  • ½ tsp red pepper flakes
  • ½ tsp oregano
  • ½ tsp mustard seeds

What you need to do:

  1. Cook your rice (or if you’re a rice fiend like me, grab the leftover rice out of the fridge).
  2. In a (very) large skillet, heat your olive oil and sauté the chopped onion on medium heat until it begins to soften.
  3. Add the garlic, green onion and spices and sauté on low heat for a few minutes (be careful not to burn the spices and onions).
  4. Add the soy sauce and black beans and stir well. Heat for about 5 minutes on medium heat.
  5. Add the frozen peas, corn and grated carrots and stir well. Continue cooking for 5 minutes on low heat.
  6. Stir in the cooked rice.
  7. Serve and enjoy!
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