{"version":"1.0","provider_name":"HappyCow","provider_url":"https:\/\/www.happycow.net\/blog","author_name":"I2 Speaks","author_url":"https:\/\/www.happycow.net\/blog\/author\/i2-speaks\/","title":"Gallo Pinto With Costa Rican Sauce - HappyCow","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"WgTMd5dXJa\"><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=WgTMd5dXJa\" width=\"600\" height=\"338\" title=\"&#8220;Gallo Pinto With Costa Rican Sauce&#8221; &#8212; HappyCow\" data-secret=\"WgTMd5dXJa\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!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);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2016\/03\/gallo.jpg","thumbnail_width":480,"thumbnail_height":480,"description":"Gallo 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 \u00be cup brown rice cooked with 2-1\/2 cups water. You can add arame or kombu seaweed\u00a0optionally for more vitamins and minerals. Best if rice is made a day in advance but fine if\u00a0just made. 2\/3 cup quinoa mixed with 1\/3 cup amaranth, cooked with 2 cups of water 2 \u00bd cups cooked black beans (or one 29 oz. or two 14-1\/2 oz. cans of black beans). Do not\u00a0drain. 1 bunch fresh cilantro 1 clove garlic (optional) 2 carrots diced small 1 onion chopped fine \u00bc kilo green beans cut into 1-2 cm. long pieces (or 1 bunch kale, torn by hand into small\u00a0pieces with large stems removed) Salza Lizano (available on Amazon.com, ticoshopping.com and other websites, imported\u00a0from Costa Rica) or a similar sauce you can make easily. See [&hellip;]"}