Recipe courtesy of Food Network Kitchen
California Rice and Beans
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Combine the mushrooms, bell peppers, zucchini, walnuts, half of the garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a bowl; toss, then divide between 2 rimmed baking sheets. Roast, stirring once or twice, until the vegetables are tender and browned in spots, about 25 minutes.

Meanwhile, combine the beans, the remaining garlic, the lemon juice, the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/3 cup water in a blender; puree until smooth. Add the parsley and pulse until just combined.

Heat the brown rice as the label directs. Divide among plates and top with the roasted vegetables, bean puree and sprouts.

Photograph by Justin Walker

IDEAS YOU'LL LOVE

Mexican Rice Casserole

Recipe courtesy of Ree Drummond

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Refried Beans

Recipe courtesy of Ree Drummond

Roasted Green Beans

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Sweet and Smoky Baked Beans

Recipe courtesy of Steven Raichlen

Grilled White California Peaches with Almond-Mint Pesto

Recipe courtesy of Bobby Flay

White Bean Dip with Pita Chips

Recipe courtesy of Giada De Laurentiis

Wild Rice Pilaf

Recipe courtesy of Ina Garten

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking