This recipe can be adapted to suit personal taste fairly easily. The base components are beans and/or grains, but the other portions can be changed or left out altogether according to preference.
Prepare brown rice. Use a 2:1 water:rice ratio. Boil water, add rice, cover, and reduce heat. Simmer for 50 minutes or until all water is absorbed.
2
Prepare bulgur by using a 2:1 water:bulgur ratio. Boil water, add bulgur, reduce heat to simmer covered for 10 to 12 minutes. Drain excess water.
3
Drain and rinse canned kidney beans. If possible, start with low-sodium canned beans.
4
Combine chopped onion, lemon juice, and olive oil in a large mixing bowl. Whisk until well-combined.
5
When rice and bulgur are finished cooking and bulgur and beans have been drained and so forth, combine rice, bulgur, and beans in mixing bowl with the ingredients from step 4. Stir until thoroughly mixed and the mixture is evenly coated with the sauce.
6
Add chopped parsley. Let cool to room temperature in a refrigerator or otherwise, or serve immediately.
