Photos by Ana Gambuto

2 cups of brown basmati rice
2 cups of drained and rinsed black beans (or homemade, just be sure to soak dry beans overnight)
1 red onion
1 head of romaine lettuce or bibb lettuce

Cilantro Sauce:
1 entire bunch of organic cilantro, rinsed and dried
2 cloves garlic
Juice of 1 lime
1/2 jalapeño
1/4 cup of olive oil
Filtered water to blend
salt and pepper to taste

Rinse brown rice under water. Drain. In a large pot, add rinsed rice, plus 4 cups of water and 1/2 teaspoon of sea salt. Bring to a boil, then simmer covered until rice is cooked. May want to fluff a bit half way through cooking. Should take about 30-45 minutes. Remove from heat and fluff immediately, set aside.

While rice is cooking, peel red onion and mince. Set aside. Combine cilantro sauce ingredients in a food processor or blender. Blend all, slowly adding in water until achieve a creamy, liquid consistency. Season with salt and pepper as you like.

Add cooked beans and chopped onion to rice. Slowly add in in cilantro sauce while mixing until you achieve a creamy risotto like consistency. Serve with lettuce leaves for scooping and wrapping!