Good morning! How are we doing? I haven’t started back on my exercise yet, but I’m making strides in the healthy eating department. I made the YUMMIEST Black Bean and Rice Salad this week.

Rice-

1 quart (4 cups) chicken broth + 1/2 cup water
2 1/4 cups brown rice
2 bay leaves

Salad-

4 cups cooked black beans, rinsed
2 red bell peppers, diced
1 green bell pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped

Sauce-

1/2 cup olive oil
3 Tablespoons orange juice
2 Tablespoons red wine vinegar or balsamic vinegar
2 teaspoons cumin
1 teaspoon chili powder
salt to taste (lots of salt for me)

garnish with cilantro sprigs, serve on a bed of lettuce

Bring the chicken broth, water, bay leaves, and rice to a boil. Reduce heat to a gentle simmer, cover, and cook 45 minutes or until liquid is absorbed. Toss with remaining salad ingredients and sauce.

This recipe is fabulous immediately when it’s still warm, and it’s great refrigerated the next day. We eat it in pitas with romaine lettuce and sour cream, or in tortillas, or as a side dish. It makes tons.

I’ve been doing the wheatgrass thing, and I’ve run out of grass. I had no idea I would go through that much grass that quick, so today I’m going to go get some more topsoil and seed trays so I can increase production. And if we get all that done, I might just jump on the treadmill.