Herbed Rice & Bean Pilaf

The most delicious and filling rice-and-beans I've ever had... if I do say so myself!

You will need:

1 cup uncooked brown rice
1 cup dried bean mix (I love Tru Roots Sprouted Bean Trio)
2 tsp olive oil
1/2 small white onion, finely chopped
1 carrot, diced
1/2 red bell pepper, diced
4 cups whole baby spinach leaves
1 tomato, diced
1/2 tsp thyme
1/2 tsp sage
1/4 tsp salt
1/8 tsp ground black pepper

Optional:  6 halved bell peppers

Start by cooking the rice and the beans - in separate pots - following the package cooking instructions for each.  Brown rice generally cooks for 45-55 minutes, and Tru Roots Sprouted Bean Trio needs only 5 minutes on the heat, and 10 minutes off the heat.

In a separate frying pan, combine onion, carrot, and bell pepper.  Saute until golden, then add spinach and mix until wilted.  Add tomato, remove mixture from the heat, and stir in all spices.

When rice and beans have cooked, add them to the pan, mix, and season as required.

Optional:  stuff rice pilaf into bell peppers and bake at 350 degrees for 30 minutes.