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Italian Rice and Beans
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| Italian Rice and Beans Serves One Hearty Meal | |
| 1/2 Cup | Brown Rice, uncooked |
| 1/2 Can | Great Northern Beans, rinsed and drained |
| 1/4 Cup | Oil Packed Sun-Dried Tomatoes, sliced into strips |
| 1/4 Cup | Pine Nuts |
| 1 Large Handful | Baby Spinach |
| 1 tsp | Balsamic Vinegar |
| 1/4 tsp | Kosher Salt |
| 1-2 tsp | Italian Herbs of your choice, (basil, oregano, marjoram, rosemary, etc) |
Zest from 1/2 Organic Lemon
Almond Cheesy Sprinkles, optional
Start your rice. When nearly finished, heat 3 Tbs of olive oil in a sauté pan over medium heat. Add herbs, tomatoes, and pine nuts. When pine nuts start to turn golden brown, add the beans. Toss gently, trying your best to keep the beans whole. Add salt and vinegar, stir gently. Turn down heat to low.
Place spinach in one layer on top of the beans. Place hot, steaming rice over spinach and leave for 30 seconds or so, until you see the spinach start to wilt. Mix gently and plate.
Grate lemon zest on top of rice and beans, and finish with a sprinkle of almond cheesy sprinkles if desired. I ate lunch alone today, so I only made enough for me. I’ll test the recipe in bigger portions sometime soon, but if you want to double it before then, keep an eye on the vinegar and salt levels – they may not double exactly.
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