Polynesian Beans and Grains
1/2 cup bouillon
2 tablespoons hoisin sauce or oyster sauce
1 tablespoon soy sauce
1 tablespoon Dijon-style mustard
2 tablespoons tomato paste
1 teaspoon cumin
1 orange
1 cup fresh or canned pineapple chunks (reserve juice)
2 cans pink beans, drained
2 cups cooked whole grains of your choice

 

Combine the onion, bouillion and seasonings in a pot. Bring to a boil, reduce the heat and simmer, covered, 5-10 minutes. While the sauce is cooking, grate the rind of the orange into the pot.

Remove the remaining orange peel, section the orange and cut each section into bite-size pieces. Add the orange pieces,
pineapple, beans and grains to the pot and heat through. If the mixture seems too dry, add a little of the pineapple juice.

4-6 servings

 

Menestra (Spanish Vegetable Stew)

1 large onion, chopped
4 cloves garlic, minced
2 cups bouillon
2 carrots, sliced
2 medium red potatoes, cut in 1/2” chunks
2 tablespoons sweet paprika
2 bay leaves
pinch cayenne, or to taste
1/2 cup dry sherry
1 red bell pepper, cut in 1/2” chunks
1 8-ounce box mushrooms, quartered
1 14-ounce can artichokes, drained and cut in bite-size pieces
1 cup frozen peas
cooked whole grains of your choice

 

Combine the onion, garlic and bouillon in a large pot. Bring to a boil, reduce the heat and simmer 5 minutes while preparing the other vegetables. Add the carrots, potatoes , spices and sherry. Return the liquid to boiling, then reduce the heat and simmer until the vegetables are just tender. Add the bell pepper, mushrooms and artichokes and simmer 5-10 minutes. Stir in the peas and serve over the whole grains of your choice.

4-6 servings