Shelley Yael Dennis, MD, PhD, is Faculty Chair of Health Sciences and Sustainability at Rio Salado College in Tempe, Arizona. Dr. Dennis earned her medical degree at University of Illinois at Chicago, where she witnessed the public-health impacts of food-system disparities. Intrigued by the theological implications of systemic inequalities, she went on to earn her doctorate from Drew University. Her transdisciplinary approach integrates political, philosophical, and theological thought in support of more just and sustainable social practices. Her book, Edible Entanglements, takes a look at Food Politics and the concentration of power in the hands of agricultural corporations as the cause of obesity in the Global North and starvation in the Global South


piced Rice Pilaf with Beans

10 servings


1 package sprouted organic California red, black and brown rice from T.J.’s

3¾ cups boiling water

1 can T.J. Giant Beans in Tomato Sauce

1 t. Turmeric

1 tbs. minced garlic

2 teaspoon salt

2 Tbs olive oil

1 small onion, chopped

1 carrot, diced

¼ t. ground cloves

¼ cup raisins

1 t. black pepper

¼ cup sliced toasted almonds

cilantro  or parsley for garnish


  1. In a heavy saucepan, sauté the onions in the olive oil for 5 minutes. Add the carrots and garlic and continue cooking for another 5 minutes, until soft. 
  2. Add the can of beans and turmeric and cook for a few minutes.
  3. Rinse the rice in strainer. Add the rice to the saucepan, and sauté for a few minutes. 
  4. Add the boiling water, salt, pepper, ground cloves, and raisins
  5. Cover pot and simmer on low for 25 minutes.
  6. Remove from heat and let stand for 10 minutes. Fluff with fork
  7. Add toasted sliced almonds and garnish with cilantro or parsley