Big Bowl of Fabulousness: Beans and Rice on Steroids

I had a dish similar to this one in Portland at one of the food trucks on 11th Avenue. I knew when I got my bowl that it was going to make me happy.  The characteristic smell of beans and rice, perfumed with lemon and garlic, and ohhhhh, the olives!  The bowl I had I think was called the "Big Bowl", and it had brown rice, black beans, cucumber, onion, tomatoes, cilantro, cheddar cheese and green olives on it. This was topped with a bright yellow sauce that was reminiscent of a hummus, but more lemony, and rich tasting.  A dollop of yogurt and a splash of salsa finished it off.  I was in heaven, I tell you. Heaven.  After some sleuthing, I found out that the sauce, which was the magical part of this concoction, was a Tali sauce, so I did some research and some tweaking, and came up with this Tali sauce recipe. I also added feta for the salty edge it imparts and for its pairing with the olives.

This bowl of fabulousness is my favorite take to work lunch.  It can be served at room temperature or even cold. Warning though.....the garlic scent that will waft through your workspace may send vampires running.  This is one of those dishes that you'll return to again and again, and, you won't feel badly doing so.  Try it.  I think you'll like it.

Big Bowl of Fabulousness

Serves 8

2 cups uncooked long-grain brown rice

1 lb. beans (or 4 cans)

2 cups Greek yogurt

Salad Ingredients

1 English cucumber, large diced

1 medium sweet onion, finely diced

2/3 c. green olives, sliced

11/2  c. feta cheese

¼ c. chopped cilantro

1 lb. tomatoes, large diced

Tali Sauce

1/2 c canola oil
1/2 c slivered almonds, toasted
1/3 c cooked garbanzo beans
1/4 c cooked soybeans
4 garlic cloves
1/2 c water
1/2 c lemon juice
1/3 c nutritional yeast
1/2 tsp salt
1/4 tsp curry powder
1/2 tsp dried basil
1/4 tsp ascorbic acid or citric acid

Directions for Beans and Rice: 

Soak beans overnight.  Drain and cook beans at a simmer in a heavy bottomed pot.  Water level should be about 2-3 inches above beans.  Add water as needed.  When beans are tender, drain and salt them.

About 1 ½ hours before serving, preheat oven to 375 degrees.  Boil 3 ½ cups of water.  Meanwhile, coat the bottom of a glass baking dish with 2 t. oil and sprinkle on 2 t. kosher salt and 2 c. rice.  When water is at a full boil, add it to the baking dish and cover the dish with 2 layers of foil.  Be sure to cover tightly to prevent steam from escaping.  Bake at 375 for one hour and five minutes or until rice is tender.  Let it sit, covered, for 10 minutes.  Remove foil and fluff with a fork.

Directions for Tali Sauce:
Combine oil, almonds, beans, and garlic in food processor or blender and blend until smooth. Add remaining ingredients and puree until completely smooth.

Directions for Serving:

Make a salad with the vegetables and feta.

Serve by placing rice and beans in a bowl.  Top with some of the Tali sauce fabulousness.  Top that with the salad and a dollop of yogurt. You may want to consider adding some salsa to the top too, but hey, I’m just crazy that way.

Enjoy!