California Rice and Beans
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 549 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 542 milligrams
- Carbohydrates
- 82 grams
- Dietary Fiber
- 12 grams
- Protein
- 17 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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.