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1 cup instant brown rice 6 scallions, trimmed and sliced 2 teaspoons garlic, minced 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme leaves, crushed 1 cup frozen corn 1 cup whole-wheat breadcrumbs 1/2 teaspooon salt 1/4 teaspoon freshly ground pepper 2 large eggs 4 teaspoons extra-virgin olive oil, divided 1 15-ounce can black beans, rinsed 1 cup tomato salsa, mild, medium or hot To make fresh breadcrumbs, trim crusts from firm sandwich bread.
Tear bread into pieces and process in a food processor until coarse crumbs form. Vegetables and Side Dishes: Brown Rice Pilaf. Goat Cheese Grits with Fresh Corn. Vegetables and Side Dishes: Spring Millet with Carrots, Mushrooms, and Mint. Vegetables and Side Dishes: Baked Garlic With Thyme. Side Dish Recipe: Garlic Cheese Grits. Entrée: Tuscan White Beans and Broccoli Rabe. Vegetable Recipe: Corn with Bacon and Mushrooms. Red Chili Corn Salad with Limas and Cherry Tomatoes. Blue Cheese Green Beans. Baked Rice with Chilies and Pinto Beans. 1 small red onion, diced 3 cloves garlic, minced 1 teaspoon dried oregano 1 cup white rice 2 cups water, or vegetable stock 1 15-ounce can pinto beans, rinsed and drained 1 7-ounce can green chiles, diced 1/4 cup cilantro, chopped 3/4 cup con queso fresco, crumbled canola or other neutral tasting oil salt This is totally the kind of dish you could make a day ahead.
Prepare up through putting the finished rice in the baking dish, allow the whole thing to cool, cover with foil, then refrigerate overnight. From there, just put it directly into the oven and you will need to add 5-10 minutes to the baking time. Cauliflower Gratin. Brussels Sprout Hash with Caramelized Shallots. Ginger Split Pea and Vegetable Curry. Skillet Gnocchi with Chard and White Beans.