You might have noticed that the recipes lately are all quick and easy. It’s summer and I don’t want to spend hours in a hot kitchen, and I suspect neither do you. I love to shop at Trader Joe’s, and when I find something that makes meal preparation easier, I’ll share how I’m using it in my kitchen.
I saw these foil pouches of multigrain pilaf a week or two ago and picked up a couple of packages, knowing that they would come in handy on a day when I didn’t get any grains into the rice cooker before dinner. I also had some cooked corn-on-the-cob that I wanted to use up, but you can use raw corn, or frozen corn.
2 packages of Trader Joe’s Multigrain Pilaf
1 Can of organic black beans (I used Trader Joe Brand)
1 can of fire roasted diced tomatoes
3-4 ears of corn, shave the corn off the cob
Add all ingredients to a non-stick pan with lid, add enough water to keep everything from sticking, mix and leave on low for 10–15 minutes till everything is hot.
Serve and enjoy. (serves 4)
Note: My little guy loved this dish and told me he wanted the leftover for the next night.