White Beans & Red Rice

Another simple concoction, I cooked a pot of white great northern beans in the crockpot with nothing more than a ton of minced garlic, some leftover chopped onion, a touch of leftover spinach from yesterday, and one bunch of finely chopped kale.... This was served over a bed of red cargo rice, a new favorite. Red Cargo Rice is unhulled jasmine rice, fiber and vitamins still intact. It's soft and delicious and lately I find I prefer it to brown rice. To cook the red rice I first rinsed it thoroughly and then left it in a sieve for an hour. I used 2 cups of dry rice. To a pot I added the rice and 3 cups water. Bring to aboil, cover and reduce heat to medium low for 5 minutes, then lower the heat to low and let cook for 35 minutes. Remove from the burner and let sit for 10 minutes before finally removing the lid. Not as chewey as some whole grain rices, I really recommend it. Top with the beans, and then we also topped with a touch of chopped sweet onions and George a little hot sauce, which I found drowned out the great flavor of the beans, so I skipped it. Great garlic flavor. I am a touch concerned aboutthe nutritional content of the kale being compromised by the long cook time, but loved the flavor so, next time I would probably add an additional freshly chopped bunch to the mix about a half hour or so before serving...