Rapini to the rescue

Many lovely people in my life have 'food issues' ie stressed out about having to cook for themselves and their picky partner; stressed out because they feel they don't have the time to make 'good' food; are overwhelmed with kids, work, and life so they often order take out. In honour of them, here's a meal I've made twice this week, who knows, it may be made again this week. Yep, it's that easy and that good!

Here's my ghetto how-to, what I'd email to COOKING FOR DUMMIES if they wanted the recipe for my 'Rapini to the Rescue'. Yields 2 very generous portions.


STEP ONE, PREP WORK
- cook 2 cups of brown rice, this way you have leftovers for the next night
- wash one head of rapini, very throughly, because like fresh spinach it likes to hold onto dirt, mud and bugs, trim stems, let drip dry in a colander
- chop up as 3-5 cloves of garlic
- rinse one can of red kidney beans, set aside

STEP TWO, THE KICK ASS DRESSING
- in a mug combine 2-3 tbsp olive oil, 1-2 tbsp sesame oil, 1-2 tbsp tahini, hot sesame oil to taste, sea salt to taste, tamari to taste. This dressing can be adjusted to your liking, omit one oil, add more of one and less of another. Warning: tamari (soy sauce) is naturally salty, so if you use a lot of it, DO LIMIT the salt you add to your sauce

STEP THREE, SAUTEEING & PUTTING IT ALL TOGETHER
- heat up olive oil on medium heat, add garlic, once it's all glistening and your kitchen begins to smell divine add rapini, cover with a lid, lower heat a bit. After a minute or two stir/mix thououghly, cover for another 3-5 minutes. Once it's all cooked add kidney beans and mix. Turn off heat and cover for another couple minutes.
- layering: spoon out rice into the middle of the plate and then flatten it out as to make a nice bed, add a mound of the rapini kidney sautee, drizzle the dressing ontop, decorate with a sprinkle of sesame seeds or hemp seeds or both or none.

ENJOY!