The perfect protein

One of my all time favorite things to eat is beans and rice. Lucky for me, together they make a delicious "complete protein" which makes me feel really good about eating gobs and gobs (as long as a pop a few beano). I am tired of chicken and I actually find that I feel pretty good on a vegetarian diet. I usually limit myself to one meat based meal per day but seriously...chicken and turkey are getting old reaaaaaaaaaaaaal quick. So I searched the interwebs and found this delicious recipe from The Naked Kitchen! Check it out! You will not be disappointed!

Ingredients:

• 1 cup uncooked brown long grain rice
• 1 cup dried lentils
• 1 medium onion, diced
• 1 can (14.5 ounces) low sodium diced tomatoes
• 5 ounces fresh spinach, chopped or frozen, but thaw and drain first
• 5 cups low sodium vegetable broth
• 2 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp sea salt or to taste
• 1/2 tsp fresh ground black pepper or to taste
• 1 package (8 ounces) non dairy cheese (optional)

Preparation:

1. Place the rice and lentils in a large bowl, cover with water and soak overnight or at least 6 hours.
2. Drain and place in the slow cooker along with the rest of the ingredients except the cheese if using.
3. Cover and cook on high 5-6 hours or low 8 hours depending on your specific slow cooker. It’s done when the rice is tender and most of the liquid has been cooked down.
4. If using the cheese add it individually to each serving.

Nutritional Info:
Makes 8 cups.
Serving size 1 cup.
Nutrients per serving (without cheese):  Calories: 180, Cal. from Fat: 6, Total Fat: 1g, Sat. Fat: 0g, Carbs: 38g, Fiber: 4g, Sugars: 4.5g, Protein: 9.5g, Sodium: 343mg, Chol: 0mg