1.0HappyCowhttps://www.happycow.net/blogI2 Speakshttps://www.happycow.net/blog/author/i2-speaks/rich600338<blockquote class="wp-embedded-content" data-secret="RCye5Zpyi8"><a href="https://www.happycow.net/blog/gallo-pinto-costa-rican-sauce/">Gallo Pinto With Costa Rican Sauce</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.happycow.net/blog/gallo-pinto-costa-rican-sauce/embed/#?secret=RCye5Zpyi8" width="600" height="338" title="“Gallo Pinto With Costa Rican Sauce” — HappyCow" data-secret="RCye5Zpyi8" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.happycow.net/blog/wp-content/uploads/2016/03/gallo.jpg480480Gallo Pinto is a whole grain and legume mixture. Gallo Pinto has its roots in Costa Rica where it is a white rice and black bean mixture with a spicy sauce called Salsa Lizano. Our recipe makes it with brown rice and other grains. The recipe is below. You can buy the sauce in the United States or you can make a similar sauce from the recipe provided below. Ingredients: Gallo Pinto ¾ cup brown rice cooked with 2-1/2 cups water. You can add arame or kombu seaweed optionally for more vitamins and minerals. Best if rice is made a day in advance but fine if just made. 2/3 cup quinoa mixed with 1/3 cup amaranth, cooked with 2 cups of water 2 ½ cups cooked black beans (or one 29 oz. or two 14-1/2 oz. cans of black beans). Do not drain. 1 bunch fresh cilantro 1 clove garlic (optional) 2 carrots diced small 1 onion chopped fine ¼ kilo green beans cut into 1-2 cm. long pieces (or 1 bunch kale, torn by hand into small pieces with large stems removed) Salza Lizano (available on Amazon.com, ticoshopping.com and other websites, imported from Costa Rica) or a similar sauce you can make easily. See […]