California Rice and Beans

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 pound sliced mixed mushrooms
  • 2 red bell peppers, cut into strips
  • 1 medium zucchini, halved lengthwise and sliced
  • 1/4 cup walnuts, roughly chopped
  • 1 clove garlic, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 15 -ounce can low-sodium cannellini beans, drained and rinsed
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 cup chopped fresh parsley
  • 5 cups frozen brown rice (or prepared brown rice)
  • 1 cup sprouts (optional)
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.

  • Per serving: Calories 549; Fat 19 g (Saturated 2 g); Cholesterol 0 mg; Sodium 542 mg; Carbohydrate 82 g; Fiber 12 g; Protein 17 g

  • Photograph by Justin Walker


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