Wild Rice and Bean Bowl
Plant-powered protein, whole grain wild rice and nutrient-dense veggies take center stage in this satisfying vegan bowl.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Wild Rice and Bean Bowl
Prep Time35 Minutes
Servings4
0Ingredients
FOR THE BEANS: 1 - 15 ounce can cannellini beans
1/2 cup water
1 teaspoon fresh rosemary, finely chopped
1 teaspoon garlic, minced
FOR THE WILD RICE MIXTURE: 1 tablespoon fresh parsley, finely chopped
1/2 cup leeks - white parts only, thinly sliced
1 cup kale, including stems, roughly chopped
1 cup fresh shitake mushrooms, sliced
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt
1 cup L&B wild rice, cooked, prepared according to package directions
3 tablespoons L&B Roasted Salted Sunflower Nuts
OPTIONAL TOPPINGS: Cherry tomatoes, halved
Capers
L&B Zing! Salt-Free All-Purpose Seasoning
Hot sauce
Directions
- Put beans with their liquid and ½ cup of water in a small pot with the rosemary, and garlic. Bring to a gentle simmer and cook for 10 minutes or until most of the liquid has evaporated and you have a creamy white bean mixture.
- Sauté parsley, leeks, kale and shitakes on medium heat in olive oil with 1/4 teaspoon of salt for 5 minutes. Stir in wild rice and cook for another 2 minutes.
- Serve beans alongside wild rice. Top with sunflower seeds and any optional toppings.
35 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Directions
- Put beans with their liquid and ½ cup of water in a small pot with the rosemary, and garlic. Bring to a gentle simmer and cook for 10 minutes or until most of the liquid has evaporated and you have a creamy white bean mixture.
- Sauté parsley, leeks, kale and shitakes on medium heat in olive oil with 1/4 teaspoon of salt for 5 minutes. Stir in wild rice and cook for another 2 minutes.
- Serve beans alongside wild rice. Top with sunflower seeds and any optional toppings.