WEEKDAYS 1e|12c|p

Diane Henderiks' Rice and Bean Medley in Romaine Boats

Recipe Courtesy Diane Henderiks
skill level
A creative and fun take on classic rice and beans.
  • 1 cup brown rice
  • cooked 1 cup beans
  • cooked (your favorite)2 green onions
  • thinly sliced1/4 cup tomatoes
  • finely chopped1/2 cup combo of your favorite veggies; finely chopped2 tablespoons sesame or peanut oil2 teaspoons low sodium soy sauce1 tablespoon dried parsley1 teaspoon ground gingerPinch black pepper
  • freshly groundHead of Romaine lettuce
  • washed and separated into individual leavesReduced fat cheddar cheese
  • shredded
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 cup brown rice, cooked
    1 cup beans, cooked (your favorite)
    2 green onions, thinly sliced
    1/4 cup tomatoes, finely chopped
    1/2 cup combo of your favorite veggies; finely chopped
    In large bowl, gently combine first 5 ingredients (rice through veggies).
  • 2
    2 tablespoons sesame or peanut oil
    2 teaspoons low sodium soy sauce
    1 tablespoon dried parsley
    1 teaspoon ground ginger
    Pinch black pepper, freshly ground 
    In small bowl, whisk together next 5 ingredients (oil through black pepper).
  • 3
    Add to rice mixture and combine gently.
  • 4
    Head of Romaine lettuce, washed and separated into individual leaves
    Scoop mixture into lettuce leaves.
  • 5
    Reduced fat cheddar cheese, shredded
    Sprinkle each with cheddar cheese (if desired). Enjoy!

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