Kid enticing beans & rice recipes?

I'm trying to convert my kids to more beans instead of animal protein and dairy. We still have fish once a week and lean beef once a week, but I'd like to try some recipes that might entice them to eat beans and rice. Anyone ideas or recipes would be great!

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The biggest help I found to getting my grandchildren to eat healthy foods was letting them prepare the meals. They pick through the beans to check for little pieces of gravel, etc, then rinse and soak. They choose which rices to mix (brown, long, short, wild, japonica, etc). Then they decide which veggies to add and I let them wash, then cut with a plastic knife on a paper plate. They started out choosing things like carrots, celery and mini bell peppers to wash, de-seed and cut up. Then I let them choose the seasonings. At this point one is 9 and the other is 4, and they are doing more than 70% of the food prep when they are at my house. AND, they will eat just about anything as long as they've had some kind of hand in the preparation. So far we have yet to find a veggie, grain or bean that the 4 year old does not like. He'll eat jalapenos, okra, collard greens, beet greens, squash, raw onions and raw garlic, you name it. The 9 year old has decided (after preparing and tasting several different versions) that she just doesn't want to eat anything spicy or peppery, and she prefers her onions and garlic cooked. And she prefers her cabbages and brussels sprouts to be lightly steamed. Anymore than that and (like me) she can't get past the smell to even taste it.

If you have garden space to grow your own, that's also a wonderful way to get kids to eat veggies, beans and grains that most kids say they don't like. Growing it and tending to it themselves invests them in it. Then let them wash, cut, prepare and eat.

Wednesday, March 14, 2012, 12:10 PM

I'm sorry I forgot recipes, or ideas for flavors.

Here's one my grandkids LOVE. This is a family size, to serve 4-6:

1 cup mixed brown & wild rices
2-1/4 cups chicken or veggie stock
1 tsp butter
1 tbsp olive oil
a few sliced or chopped mushrooms
a heaping tbsp minced garlic (+/- depending on what your family likes)
1 medium size onion, diced
2 celery ribs, diced
1 tbsp chopped parsley
1-2 tsp rosemary leaves
1/4 cup chopped pecans
3/4 to 1 cup already cooked beans (red kidney, or pinto, or lima, or great northern, or black, or chickpea, or just about any other bean available)

Put everything except the beans in a covered casserole dish and bake in the oven on 350F for 50-60 minutes, or until all liquid is absorbed and rice is soft. Removed from oven, stir in beans and place lid back on dish. Leave covered on counter for another 5 -10 minutes. We don't use salt, but if your family likes it, now is the time to add it. Along with cracked black pepper and/or a few crushed red pepper seeds. Then serve.

Wednesday, March 14, 2012, 12:27 PM

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