Seasoned White Beans and Rice
Ingredients
- 3/4 c white rice
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1/2 lime
- 1/2 c fresh cilantro leaves (loosely packed)
- 1/2 c fresh parsley leaves (loosely packed)
- 1/2 c fresh baby arugula leaves (loosely packed)
- 1 cloves garlic
- 1/3 c extra virgin olive oil
- 1/8 t salt
- 1/8 t freshly ground black pepper
- 15 oz cooked cannellini beans
Method
Prepare rice according to package directions with a pinch of salt and pepper.
While rice is cooking, grate zest from half the uncut lime into a small bowl. Cut lime in half, and squeeze juice from one half into the bowl. Pulse cilantro, parsley, arugula, garlic, lime zest, and lime juice in a blender until combined. Gradually add olive oil, salt, and pepper. Process just until blended, stopping to scrape down sides.
When the rice is done, microwave cannelli beans in a large microwave-safe bowl on High for 1.5 minutes or until thoroughly heated. You may wish to stir midway through. Stir in beans to hot cooked rice. Add cilantro mixture, and toss to combine. Serve warm or at room temperature.
Notes
SJ Note: Originally called for brown rice, but we prefer white rice so I've changed this recipe. If you like brown rice, feel free to use that!
SJ Note 21 Jan 2012: We didn't like this; simply not our flavor preferences, I think. Nothing wrong with the recipe, so feel free to try it yourself.