On May 21, I had the pleasure of leading a plant-based cooking demonstration for the University of Delaware’s “UD by the Sea” program at the Atlantic Sands Hotel in Rehoboth Beach. As part of the “Healthy Eating, Healthy World” track, the session focused on one of my favorite subjects – cooking with intention using simple, nourishing ingredients. This time, it was about the perfect protein pairing: rice and beans.
We highlighted American-grown rice, with a special spotlight on a blonde sprouted rice from Five Sisters – a group of women-led rice growers committed to sustainable agriculture. Sprouted rice isn’t just flavorful; it’s also more nutritious. The sprouting process unlocks enzymes, boosts the bioavailability of nutrients, and makes the grain easier to digest. It’s a wholesome upgrade to your everyday pantry.
In the demo, I prepared Cuban black beans and rice seasoned with aromatics and infused with depth using umami-rich ingredients like miso and soy sauce. We tasted a range of rice and bean combinations and discussed flavor profiles, amino acid completeness, and practical cooking techniques.
To complement the demonstration, guests received a custom rice class packet. It included five unique rice bowl recipes, sourcing notes for domestic rice, cooking tips for each grain type, and a brief history of global rice and bean dishes – from miso to hoppin’ John. The goal was to offer inspiration and guidance for incorporating plant-forward meals into everyday life.
Chef Jordan Lloyd, who recently took charge of the food program at the Atlantic Sands, helped present a beautiful three-course lunch built from my recipes. His elegant plating brought the dishes to life and gave our guests an authentic taste of the lessons we shared.
It was a joy to engage with such a curious and thoughtful group. Teaching this class reminded me that even the most modest ingredients – beans and rice – can tell a rich story when grown with care and cooked with heart.
