Kombucha with Rice and Beans.....

We just got back from a whistlestop trip to the dessert.  Friday night in Palm Springs at the very luxurious http://www.theparkerpalmsprings.com/index.php, food by the pool (most amazing corn off the cob soup, which I will post the recipe I think will best match what we ate) and then a trip to Joshua Tree - amazing what a feast for the eyes!!!! On the way back we stopped at a small local Health Food Store, Natural Sisters Cafe,  to get the kids some food - we took their special which was brown rice with black beans,  served with sour cream, cheese and salsa  and to drink Kombucha.  On the way home I thought how this meal has become a staple in our Californian diet - not one we consumed before coming here or one I would have thought that nutritional.  However using good quality ingredients and throwing in few raw vegetables to boot you have a very nutritious and easy meal for the whole family.  See recipe below.
Another Californian staple drink is Kombucha, which recently seen a rebirth in popularity - to be drunk in moderation and with caution for kids (you really need to know where its coming from before giving it to kids)  I would love to hear from anyone out there who either makes their own, drinks it on a regular basis or is a fan.....

• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked brown rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained (or dried, soaked and cooked as per directions on the packaging).

1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.

2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes.

3. Heat the black beans and add the spices.

Serve together with a side of guacamole, salsa, cucumber sticks, pepper sticks, carrot sticks and any other vegetables you like!